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Italian Eggplant (Aubergine) Salad

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“I have an abundance of eggplant right now and needed a recipe that used a lot. I found this on another site and gave it a try. Glad I did, this is a winner in our house.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Puncture eggplants with a fork and place on a baking sheet.
  3. Bake 1 1/2 hrs or until soft - turn occasionally.
  4. Cool. Peel and dice.
  5. In a large bowl combine remaining ingredients.
  6. Add eggplant and marinate at least 2 hours.
  7. Note: I used fresh parsley, basil and oregano.

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