Recipe for Grilled Eggplant Salad 
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Yield:
8
Ingredients:
Amount Ingredient
2 x Eggplants - (abt 7" long) halved lengthwise
Olive oil for brushing
2 tbl Freshly squeezed lemon juice
1 med Onion minced
2 tbl Olive oil
2 med Tomatoes - peeled seeded, and chopped
1/2 tsp Salt
4 x Garlic cloves minced
3/4 tsp Dried oregano
1/2 tsp Ground cumin
1/3 cup Chopped pimiento-stuffed green olives
1/4 cup Brine from olives
Instructions:
Instructions: Prepare the grill, and when the coals are hot, brush cut side of eggplant halves with oil. Set on grill rack, brushed with oil, about 4 to 6 inches from heat source. Grill until flesh is soft, about 5 to 7minutes; eggplant will char. Brush eggplant with oil, turn over, and continue grilling until tender, about 5 to 7 minutes longer. Cool eggplant.

Scoop pulp from eggplant skins and spoon into a bowl. Mix in lemon juice, onion, 2 tablespoons oil, and tomatoes. Season with remaining ingredients. Cover lightly and refrigerate until ready to serve.

At serving time, toss eggplant salad and serve. Good with crudites, crackers, or toast points.

This recipe serves 6.

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