Odessa Eggplant (Aubergine) Salad - cooking recipe

Ingredients

1 large eggplant
1 medium onion
1 medium meaty tomatoes, peeled and finely chopped
2 garlic cloves
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt
fresh ground pepper
fresh parsley (FOR GARNISH)

Preparation

Preheat oven to 375 degrees.
pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
drain out fluid and slice cut eggplant into pieces.
in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
cover and refrigerate for 2 hours.
serve and enjoy with pita bread triangles or coctail rye bread.
delicious.