Anita'S Chopped Eggplant

1. 1

   Select firm, ripe eggplant with no bruises.

2. 2

   Wrap in heavy wax paper and bake as directed.

3. 3

   Remove from oven, peel into chopping bowl.

4. 4

   Let cool for a few minutes.

5. 5

   Chop medium fine.

6. 6

   Grate in onion.

7. 7

   Add crushed garlic, salt and pepper. Stir in vinegar and oil.

8. 8

   Refrigerate 2 to 3 hours.

9. 9

   Serve with bread rounds, crackers or as a side dish.

10. 10

    For a variation, use diced tomatoes. Bake at 350u00b0 for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.