DISH Network ch. 9415
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Recipe from the Book

Not your usual kind of Eggplant salad!

2 organic Asian Eggplants (the long, cucumber-like ones)
2 large organic Tomatoes, sliced ultra thin
2 tbsp. organic White Onion
6 tbsp. chopped Parsley
5 tbsp. organic virgin cold pressed Olive Oil
3 tbsp. Vinegar or Lemon/garlic powder
  from Amazon.com

Preparation: Slice the eggplants in half lengthwise. Broil the eggplant until soft, approximately 10 minutes on each side, making sure it's cooked through. Let cool, then peel off skin. Chop the eggplant into bite-sized chunks. Season with olive oil, vinegar, salt and pepper and mix well. Serve on either a large Romaine lettuce leaf, or smaller portioned endive. Garnish with a Greek Olive or Sliced Radish.

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