Eggplant Salad

Ingredients

•  6 eggplants

• 1 clove garlic, crushed

• 3 tablespoons olive oil

• 1 tablespoon vinegar

• 2 tablespoons white sugar

• 1 teaspoon dried parsley

• 1/4 teaspoon dried basil

• salt and pepper to taste

Preparation

1.  Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice.

2.  In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, basil, salt and pepper. Add the diced eggplant, and stir to coat. Refrigerate for at least 2 hours before serving to marinate.

L.Razzouk