Odessa Eggplant (aubergine) Salad

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 large eggplant
• 1 medium onion
• 1 medium meaty tomato, peeled and finely chopped
• 2 garlic cloves
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar
• salt
• fresh ground pepper
• fresh parsley (for garnish)

Recipe

• 1 preheat oven to 375 degrees.
• 2 pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
• 3 after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
• 4 drain out fluid and slice cut eggplant into pieces.
• 5 in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
• 6 cover and refrigerate for 2 hours.
• 7 serve and enjoy with pita bread triangles or coctail rye bread.
• 8 delicious.