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Middle Eastern Fire-Roasted Eggplant Dip: Babaganoush

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Ingredients

2 large eggplants

1 lemon, juiced

2/3 cup tahini (sesame seed paste, available in the international aisle at the supermarket)

1/2 cup minced fresh parsley leaves

Kosher salt and freshly ground black pepper

Pita chips, for dipping

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