Greek Eggplant Salad

Course : Greek
Serves: 1
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1 pound eggplant
1 large tomato -- peeled, seeded and -- chopped
1 medium green pepper -- finely chopped
1 small onion -- grated
1 large garlic clove -- crushed
1/2 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
3 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
2 tablespoons parsley -- minced fresh for garnish

Preparation / Directions:

Place the eggplant under the broiler, turning often, until its skin blackens. Let cool. Rub off the skin using damp paper towels. Chop the pulp. Transfer to a medium size bowl. Add the tomato, green pepper, onion and garlic. Combine all the dressing ingredients in a small bowl. Pour the dressing over the eggplant mixture. Combine thoroughly. Chill well. Serve sprinkled with parsley.

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