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Heat 1 tbsp oil and cook pine nuts, transfer to bowl to cool. Line
abating sheet with paper towels. Heat 3 inches of oil in pot, add
eggplant and fry until golden brown, about 3 minutes. Move to
baking sheet. Combine cucumber, tomatoes, parsley, garlic,
lemon juice, and mint. Add tahini. Spoon mixture into eggplant.
Sprinkle with pine nuts.
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