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"Eggplant salad with tomatoes and onions is a snapping opening dish with a vinegary edge" was the way this salad was reviewed in the New Yorker Magazine with reference to their first course for dinner. There was only one problem - they didn't publish the recipe! So I looked and found this on Greekcuisine.com. It lived up to my expectations so am sharing this with you.
Units: US | Metric
Serving Size: 1 (359 g)
Servings Per Recipe: 6