This rich Mediterranean recipe is a delicious way to work with aubergine.
Learn more about Deborah Dana
Ingredients4 portions
Preparation
Preheat the oven to 200 degrees centigrade.
With a fork, chop the eggplant several times and cover with aluminum foil.
Bake for 50 minutes or until very tender.
Remove from the oven and allow to cool for 10 minutes. Cut in half and with a spoon separate the meat from the shell and pour into a deep bowl.
Combine the eggplant meat with the onion, garlic, parsley, olive oil, and vinegar and season with salt and pepper to taste. Mix well.
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