Eggplant Salad

Name: Eggplant Salad
Ingredients: 1 large eggplant; 1 finely chopped onion; 3 tablespoons of chopped fresh parsley; 2 tablespoons of chopped fresh basil; 2 tablespoons of vinegar; 1/4 cup of olive oil; to taste salt and pepper; 2 ripe tomatoes, cut into 8 wedges; basil leaves for garnish

1
1 large eggplant
2
1 finely chopped onion
3
3 tablespoons of chopped fresh parsley
4
2 tablespoons of chopped fresh basil
5
2 tablespoons of vinegar
6
1/4 cup of olive oil
7
to taste salt and pepper
8
2 ripe tomatoes, cut into 8 wedges
9
basil leaves for garnish

Ingredients

1
1 large eggplant
2
1 finely chopped onion
3
3 tablespoons of chopped fresh parsley
4
2 tablespoons of chopped fresh basil
5
2 tablespoons of vinegar
6
1/4 cup of olive oil
7
to taste salt and pepper
8
2 ripe tomatoes, cut into 8 wedges
9
basil leaves for garnish

Directions

1
Hold an eggplant on a fork over medium heat until the skin is charred and the flesh is tender when touched
2
Remove the skin
3
Drain the eggplant in a colander
4
Cut it into small cubes
5
Rub a bowl with a minced garlic clove
6
Place the eggplant in the bowl
7
Combine the chopped onion, parsley, basil, vinegar, salt, and pepper
8
Just before serving, add the tomato and garnish with basil leaves.