Recipe for Garlicky Eggplant Salad 
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Yield:
1
Ingredients:
Amount Ingredient
2 lrg eggplants (about 2 1/2 pounds)
2 lrg garlic cloves slivered
1/4 cup olive oil
2 tbl fresh lemon juice
2 tbl chopped fresh oregano or 2 teaspoons crumbled dried
1 tsp ground cumin
Red leaf lettuce
4 x tomatoes sliced
Pita bread
Instructions:
Instructions: Preheat oven to 450F. Cut slits in eggplants with tip of knife and insert

garlic sliver into each slit. Place eggplants in baking pan and bake until very tender, about 1 hour. Cut each eggplant in half and cool slightly.

Scrape eggplant pulp from skin into colander and let drain. Transfer eggplant to processor. Add oil, lemon juice, 2 tablespoons oregano and cumin. Puree until smooth. Season with salt and pepper. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Line platter with lettuce. Halve tomato slices and arrange around edge of

platter. Cut pita into wedges and arrange around platter. Mound eggplant

mixture in center. Sprinkle with oregano.

Serves 8.

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