4 large eggplant, peeled and diced
1/2 cloves roasted garlic
3/4 c olive oil
1/4 c balsamic vinegar
1/4 c finely chopped basil
The easiest way to make this salad is to deep fry the eggplant. It only takes a few minutes and the eggplant is evenly browned and tender. If you don't have access to a fryer, then you must sauté it. Turn the eggplant often to brown and get tender. Drain on a paper towel in a colander. Blend the garlic, oil, vinegar, basil, salt and pepper in a blender or food processor. Toss with eggplant and chill.
Great served on a bed of chopped lettuce and tomatoes. Use as a dip with garlic croutons or fresh vegetables. Makes a good spread on a sandwich or in a wrap.