Odessa Eggplant (Aubergine) Salad

• eggplant↗1 large
• onion↗1 medium
• tomatoes↗1 medium

  meaty, peeled and finely chopped

• garlic cloves↗2 2
• olive oil↗1 tablespoon
• red wine vinegar↗2 tablespoons
• salt↗
• fresh ground pepper↗
• fresh parsley↗

  FOR GARNISH

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees.

2. 2

   pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).

3. 3

   after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.

4. 4

   drain out fluid and slice cut eggplant into pieces.

5. 5

   in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.

6. 6

   cover and refrigerate for 2 hours.

7. 7

   serve and enjoy with pita bread triangles or coctail rye bread.

8. 8

   delicious.