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.