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Eggplant Salad Ingredients 1 large eggplant 1 small onion, chopped salt and pepper 1/4 cup olive oil 1 1/2 Tbsp. vinegar fresh parsley, chopped tomato wedges black Greek olives Directions Bake eggplant at 350 for 1 hour or until soft. Remove skin and chop fine. Combine eggplant, onion, salt, pepper, olive oil and vinegar. Mix well. Garnish with parsley, tomato and olives. |
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