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Ingredients Edit

Directions Edit

  1. Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden.
  2. Cut into quarters.
  3. Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
  4. Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and ; spoon the yoghurt on top, sprinkle with parsley and serve.

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