Eggplant Caviar

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Martha Stewart


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2 purple-globe eggplants, (1 1/2 pounds each)

1/4 cup minced onion

2 plum tomatoes, seeded, finely chopped

1/4 cup roughly chopped fresh flat-leaf parsley

1/2 cup extra-virgin olive oil

1 1/2 teaspoons freshly squeezed lemon juice

Coarse salt and freshly ground pepper

Pita or rye bread, for serving

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