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Eggplant Salad


Eggplant salad is the perfect side dish or appetizer.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 4 eggplants
  • 1 onion, chopped finely
  • 2 tablespoons olive oil
  • 1/4 cup lemon juice
  • salt and pepper to taste


Preheat oven to 350 degrees. Spray baking sheet/dish with cooking spray. Place eggplant on baking dish and roast for 30-45 minutes, or until eggplant is soft and tender.

Allow eggplant to cool and rinse with cold water. Peel off skin and remove seeds. Spoon out the pulp and place in medium mixing bowl. Mash pulp and chopped onions.

Add olive oil, lemon juice, salt and pepper. Place in serving dishes and garnish with tomato wedges, parsley, or green or red bell pepper slices.
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