Eggplant Salad City-Style

• 1 large eggplant (about 1 1/2 pounds)
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 2 teaspoons red wine vinegar
• Lemon slices or sprigs of fresh mint or parsley, for garnish
• Bread, pita, or crackers, for serving

1. Preheat the oven to 450F.
2. Prick the eggplant once with a knife.
3. Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 1 hour.
4. Remove and set aside until cool enough to handle.
5. Slit the eggplant open lengthwise and scrape the pulp from the skin.
6. Finely chop the pulp and transfer it to a medium-size bowl.
7. Add the oil, salt, and vinegar to the eggplant, and stir until thoroughly blended.
8. Leave in the bowl, or transfer to a platter and shape into a loaf.
9. Cover the salad and refrigerate for several hours or overnight.
10. To serve, garnish with the lemon slices or herb sprigs, and accompany with bread.

eggplant, olive oil, salt, red wine vinegar, lemon slices, bread

Taken from www.cookstr.com/recipes/eggplant-salad-city-style (may not work)