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Eggplant Salad
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Serve this slightly sweet salad cold as an appetizer or even as a side dish.

Serves: 8

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Sephardic Parve Appetizer

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2 large eggplants (about 2 lbs), peeled
1/2 cup olive oil
1/4 cup onion, chopped fine
3 cloves garlic, minced
4 tbs. lemon juice
1 tsp. salt
Pinch of black pepper
1 tbs. granulated sugar
Tomato, for garnish (optional)
Parsley sprigs, for garnish (optional)
Olives (any kind), for garnish (optional)


  1. Slice eggplant in thick slices (about 1 inch) and fry in olive oil until soft, about 8 minutes.
  2. Let cool, then mash the eggplant with a fork. Mix with remaining ingredients and refrigerate.
  3. To serve, divide salad into eight portions. Flatten out each portion on a small plate and drizzle with olive oil. Garnish with tomato slice, olive and sprig of fresh parsley.

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