Eggplant Salad Recipe

This eggplant salad recipe is a yummy alternative to green salad!

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3 small eggplants, cut into 1/4 inch slices
2 large ripe tomatoes, sliced
500 g bocconcini cheese, sliced
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 Tablespoons dark vinegar
2 garlic cloves, minced
3 Tablespoons fresh lemon juice
1 teaspoon sugar
Salt & pepper


In large frying pan, fry eggplant in olive oil until tender and browned on both sides. About 8-10 minutes.

Set aside to cool.

In large salad bowl, mix salad ingredients and toss.

Cover and refrigerate until just before serving.

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