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The Boston Globe

Food & dining

Recipe for lettuce wraps with eggplant and herb yogurt

Sally Pasley Vargas for The Boston GlobE

Serves 4

1cup plain yogurt
1tablespoon chopped fresh parsley
1tablespoon chopped fresh mint
Salt and pepper, to taste
8large Boston lettuce leaves
4stuffed eggplant halves, coarsely chopped
4pita bread rounds, cut into
triangles

1. In a bowl, mix together yogurt, parsley, mint, salt, and pepper.

2. Set 2 lettuce leaves on each of 4 plates. Fill each leaf with about
½ cup chopped eggplant mixture. Top with a dollop of yogurt. Serve with pita.  Sally Pasley Vargas

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