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Eggplant Salad




  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.


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