How to Make Eggplant Salad

Eggplant Salad

2        large eggplants

2        cloves garlic

3        tablespoons lemon juice

3        tablespoons olive oil

1/4   cup chopped parsley

1/2   cup pomegranate seed kernel

Salt to taste


Preheat oven to 350° F

Wash dry cut in half each eggplant and place them in a shallow baking dish and bake them until well done.

Put the baked eggplants in bowl and mash them well then add minced garlic, lemon juice and salt to taste.

Garnish with:

Pomegranate seed kernels, parsley and sprinkle olive oil over the tops.

Serve it cold.


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