Recipe for Charred Eggplant Salad 
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Yield:
6
Ingredients:
Amount Ingredient
8 x Japanese eggplants - (abt 3 lbs)
1 lrg red bell pepper roasted, peeled,
and chopped
1 head garlic roasted, peeled,
and mashed
2 tbl capers rinsed, and
coarsely chopped
1/2 cup Kalamata olives pitted, chopped
2 tbl chopped fresh coriander
2 tbl chopped fresh mint
1 tsp cumin seed toasted, ground
2 tbl balsamic vinegar
1 tbl fresh lime juice - (to 2)
3 tbl extra-virgin olive oil
Salt to taste
Instructions:
Instructions: Char eggplants directly over flame on all sides. Place in bowl and cover with plastic wrap. Let stand for 10 minutes. Carefully peel off charred skin. Roughly chop eggplants and place in glass bowl with remaining ingredients. Season to taste.

This recipe yields 6 servings.

Wine Suggestions: Rich, aromatic whites like Viognier or soft reds like Sangiovese, Pinot Noir or Syrah would go nicely with this dish and its diverse flavors.

Comments: You can char the eggplantsuand the peppers and garlicuon the grill over hot coals or under the broiler.

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