Kemal and I love eggplant, and if you do too, you’re going to really enjoy his eggplant salad. It’s healthy, nutritious, and full of flavor. It’s a beautiful salad, but it also makes a wonderful meal. It goes great with a loaf of French bread. 
Kemal’s Eggplant Salad
Ingredients:
- 1 large eggplant
- 30 garlic cloves
- large onion, diced
- 1 pint cherry tomatoes
- olive oil
- Italian dressing to taste (can substitute with oil and vinegar)
Instructions:
- Preheat the oven to 350 degrees.
- Grease a baking dish with a little olive oil
- Slice the eggplant in half and place the halves skin side up on the baking dish.
- Bake until the eggplant becomes soft.
- After the eggplant has cooled a little, remove the skins and discard. (Or leave them on if you prefer)
- Cut the eggplant into small pieces.
- Fry the garlic cloves in olive oil until they become soft and browned.
- When the garlic is done, add the onions and tomatoes and cook for about 2 minutes. The onions will still be crunchy.
- In a medium-sized mixing bowl, toss the eggplant, garlic, onions, and tomatoes with Italian dressing to taste. Don’t drain the oil. Keep it in the salad because it will add flavor.
- Chill and serve cold.
