Eggplant Salad

Ingredients

• 1 large eggplant
• 3/4 teaspoon salt
• 3 tablespoons oil
• 1 medium onion, diced
• 2 tablespoons white vinegar
• 1 to 2 tablespoons granulated sugar
• 1/2 tablespoon garlic powder

Instructions

1. Core eggplant and wrap in aluminum foil. Bake at 350 degrees F for 45 minutes or until soft.
2. Cool and peel skin. Chop eggplant and combine with salt, oil, onion, vinegar, sugar and garlic powder.
3. Refrigerate for 1 to 2 hours.
4. Season again if needed.
5. Serve with assortment of crackers.