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Baked Eggplant and Red Onion Salad

by Spiceup (follow)
Vegetarian (1517)      Vegan (744)      Salad (362)      Eggplant (76)     
A salad with amazing textures and flavours. It may not look the most appetising, but it is absolutely delicious.

If you have had many baby eggplants growing on a tree and don't know what to do with them, then this is the answer. The garlic, red onion, oregano and red wine vinegar compliment this dish so well that the eggplant will just melt in your mouth. I do admit however that a bowl full of black and yellow mushy eggplants does not look the most appetising, but don't let the look of it fool you, because you will absolutely love the flavour and taste.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 6 side dish servings

10 Lebanese (baby) eggplants
2 red onions
2 cloves of garlic
4 tablespoons of red wine vinegar
Handful of oregano
Salt and pepper

Slice the eggplants thinly (longways).

Sprinkle oregano, salt and olive oil over the eggplants.

Cut the onions into rounds and coat in red wine vinegar. Leave to the side.

Sprinkle salt, olive oil and oregano on the eggplants and bake in the oven on 200 degrees until the eggplants are soft and baked through.

When the eggplant is cooked, leave to cool but not completely.

Crush the garlic in a crusher and mix in with the eggplants. Add the onion and vinegar mixture and stir through well.

I like this Recipe - 3
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