Roasted Eggplant Salad

2 Chinese eggplants (or 1 regular eggplant)

2 tomatoes, chopped

1 small red onion, diced

1/4 cup green olives, sliced

1/4 cup red wine vinegar

1/2 cup olive oil

salt and pepper, to taste


Preheat the oven to 350 degrees.  Pierce the eggplant in several places with a fork and place on an aluminum foil-lined baking sheet.   For the skinner Chinese eggplants, remove after about 30-40 minutes.  For a larger normal eggplant, it will take 50-60 minutes.  You want it to be soft and collapsing in on itself a little bit.

Let the eggplant cool enough to handle it, and then peel the skin off.  Chop into pieces.  Combine in a bowl with the tomatoes, onions, and olives.

Pour the vinegar in a small mixing bowl.  Slowly pour in the olive oil and whisk as you pour.  Pour this vinaigrette over the eggplant/tomato/onion/olive bowl.   Season with salt and pepper, mixing it all up together.  This is a definitely a recipe where fresh pepper and sea salt are better than just normal table salt and pepper.

Refrigerate for at least an hour, but ideally, 3-4 hours to let the flavors mold together.   Serve as a side dish and ENJOY!

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