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Flame-Grilled Eggplant Dip

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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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