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Eggplant Salad

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“Easy dip! Serve with fresh vegetables or crackers. Cooking time is for baking of the eggplant.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean eggplant, wipe dry and place whole, on a baking tray and bake in a hot oven for about 1 hour or until soft. When it has cooled, cut it open and scoop out the flesh, discarding the seeds.
  2. Chop the flesh into cubes and place in a food processor. Add to the processor 1 small chopped onion and salt and pepper.
  3. Add vinegar or lemon juice and olive oil.
  4. Process all together until blended well.
  5. Refrigerate.

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