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Eggplant Salad

Eggplant Salad

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1 eggplant
2 hardboiled eggs
1 minced onion
olive oil
lemon juice
salt


Bake eggplant wrapped in aluminum foil at 375° for approximately 1 hour or until peel is black and brittle. Peel and cube eggplant and cook in medium saucepan with 1/4 to 1/2 inch water on bottom. Cook over medium flame until soft.

Mash cooked eggplant together with eggs and onions. Add oil, lemon juice and salt to taste.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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