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Grilled Eggplant and Green Bean Salad

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“Served at room temperature with a lightly seasoned vinaigrette.”
READY IN:
20mins
SERVES:
4-6
YIELD:
4 portions
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine garlic, lemon juice, 1/2 cup olive oil, salt and pepper. Set aside.
  2. Peel eggplant, then cut into 1/2 inch rounds. Grill with oil; don't let get mushy.
  3. Cut into 1/2 inch strips and add to beans. Pour vinaigrette over all. Add mint leaves and serve at room temperature.

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