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Roasted Eggplant Salad Recipe

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This recipe for Roasted Eggplant Salad, by , is from Tali's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tali Navon

Category:
Category:

Ingredients:  
Ingredients:  

1-Eggplants (as many as you)
2-Garlic crushed 2-4 (depending on how much eggplant)
3- 1/4 cup Oil (canola if you're making a lot and preserving, olive oil if you're eating same day)
4- 1-2 tbsp of salt

Directions:
Directions:
1. Roast the eggplants all around on grill or on stove till the skin becomes hard enough to peel off.
2. After peeling the skin off, chop the eggplant and mash.
3. Put in a strainer to get rid of the liquids.
4. Add salt, minced garlic and oil.
5. Mix well

Number Of Servings:
Number Of Servings:
5-10
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
This is the basic roasted eggplant that you can add mayonnaise or tehini to make babaganoush and or spicy chopped jalapenos to add more spicy flavor.

 

 

 

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