Baked Eggplant

Baked Eggplant

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  • 2 medium eggplants
  • 4 cloves garlic
  • 6 tbsp. red wine vinegar
  • ½ cup olive oil
  • Salt to taste
  • ½ cup fresh mint, chopped
  1. Heat oven to 350 degrees.
  2. With a knife, poke two holes in eggplant. Push clove of garlic into each hole. Wrap eggplants in foil.
  3. Cook eggplants until soft, approximately 20 minutes. Remove from oven, and let cool for 10 minutes. Carefully open foil and unfold the collapsed walls of the eggplants so they lie flat. Discard the seed sacks and remove the flesh and garlic to a bowl.
  4. Add vinegar, olive oil, and salt to eggplant.
  5. Top with mint.
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