Basil-Eggplant Salad

Makes 8 servings

3 medium eggplants, skin on,
cut into chunks
1 c olive oil, divided
1 Tbsp salt
4 cloves garlic, minced
2 large onions, thinly sliced
Black pepper
1 c fresh basil leaves,
coarsely chopped
Juice of 2 lemons
1. Place eggplant in foil-lined roasting
pan. Toss with 1/2 c olive oil, salt, and
2. Bake 35 minutes at 400 degrees, or
until eggplant is soft but not mushy.
Cool 5 minutes on pan; transfer to large
3. Heat remaining olive oil in large skillet;
add onions and cook, covered, over low
heat until tender, about 15 minutes.
4. Add onions to eggplant. Season
generously with pepper.
5. Add basil and lemon juice; toss. Serve
at room temperature.

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