Recipe for Roasted Eggplant and Garlic Salad with Tomatoes 
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Yield:
4
Ingredients:
Amount Ingredient
1 x eggplant - (1 1/4 lbs) peeled, and
cut into 1" pieces
2 tbl olive oil
8 lrg garlic cloves peeled
1 x basket cherry tomatoes - (1 pint) halved
1/4 cup chopped onion
2 tbl chopped fresh parsley
2 tbl chopped fresh dill
2 tbl red wine vinegar
Salt to taste
Instructions:
Instructions: Preheat oven to 350 degrees. Place eggplant in 13- by 9- by 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.

Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

This recipe yields 4 servings.

Comments: Great served with grilled lamb, steak or any Mediterranean-style menu.

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