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Flame-Grilled Eggplant Dip

kept byanmasa

1 large eggplant
1 coarsely chopped tomato
2 tablespoons finely chopped red onion
1 tablespoon olive oil
1 teaspoon balsamic vinegar
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
Crudites, bread, and crackers, for serving



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