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| RECIPE FOR EGGPLANT SALAD |
Title: Eggplant Salad
Category: Salads
Sub-Category: Vegetable Salad
Instructions:
Eggplant Salad
1 large eggplant
3/4 teaspoon salt
3 tablespoons oil
1 medium onion, diced
2 tablespoons white vinegar
1 to 2 tablespoons granulated sugar
1/2 tablespoon garlic powder
Core eggplant and wrap in aluminum foil. Bake at 350 degrees F for 45 minutes or until soft.
Cool and peel skin. Chop eggplant and combine with salt, oil, onion, vinegar, sugar and garlic powder. Refrigerate for 1 to 2 hours.
Season again if needed.
Serve with assortment of crackers.
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