Eggplant (Aubergine) Salad

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READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 500°F.
  2. Pierce eggplant in several places and bake until skin is charred, 20 to 30 minutes.
  3. Remove eggplant from oven, place in paper bag, and let cool.
  4. Remove and discard skin; in bowl mash pulp.
  5. Add remaining ingredients, mixing well to combine; cover with plastic wrap and refrigerate. Serve cold.

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