Recipe for Basil Eggplant Salad

Basil Eggplant Salad

Makes 8 servings

3 medium eggplants, skin on, cut into chunks

1 cup olive oil, divided

1 tablespoon salt

4 cloves garlic, minced

2 large onions, thinly sliced

Black pepper

1 cup fresh basil leaves, coarsely chopped

Juice of 2 lemons

1. Cut eggplant into chunks, leaving skin on.
2. Place eggplant in foil-lined roasting pan and toss with ½ cup olive oil, salt, and garlic.
3. Bake 35 minutes at 400 degrees, or until eggplant is soft but not mushy.
4. Cool 5 minutes in pan, transfer to large bowl.
5. Heat remaining olive oil in large skillet. Add onions and cook, covered, over low heat until tender, about 15 minutes.
6. Add onions to eggplant. Season generously with pepper.
7. Add basil and lemon juice; toss.

Let salad cool to room temperature before serving.