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4
Easy
By Naomi Duguid
Published 2012
Crunchy and a little hot from the fine slices of raw shallot, smooth textured from the eggplant, this salad has a nice balance of tart lime juice and aromatic shallot oil. It’s one of my favorites: I serve it with any and every kind of meal. It’s also a great dish for a potluck.
Prick the eggplants all over with a fork and place on a baking sheet in the center of the oven, or place on the grill rack about 5 inches above the fire.
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