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Stafford's in the Field Bed and Breakfast Inn
Chocorua, New Hampshire
Bake eggplant in a 350-degree oven until soft. Cut eggplant in half and scrape out pulp, and rough chop.
Place all ingredients, except parsley, into a blender. Puree until smooth, taste for salt, and garnish with chopped parsley.
Serve with toasted pita bread wedges.
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