Eggplant Salad with Basil

By ghinman

Ingredients

• 3 med. eggplants, cut in 1 1/2 in. cubes, not peeled
• 1 cup olive oil
• 1 Tbs. coarse salt
• 4 garlic cloves, peeled and minced
• 2 lg. onions, thinly sliced
• Fresh pepper
• 1 cup chopped, fresh basil leaves
• 2 lemons, the juice only

Preparation

Step 1

Line roasting pan with aluminum foil and add eggplant. Toss with 1/2 of oil, coarse salt and garlic. Bake for 35 min. at 400 degrees, until eggplant is soft (not mushy). Cool slightly and place in bowl. Heat remaining oil in skillet and add sliced onions and cook, covered, over low heat until tender, about 15 min. Add to eggplant. Season generously with pepper, add basil and lemon juice. Toss together. Serve at room temp.