1 medium to large eggplant
2-3 large garlic cloves, minced
olive oil
balsamic vinegar
salt/pepper
dill
Wrap the whole eggplant in foil and bake in the oven at 375-400F for about 30 min until eggplant is soft. Remove from oven and let it cool. Remove the skin, cut the eggplant into small cubes. Mix in oil, vinegar, garlic, salt/pepper and dill. Toss and serve at room temperature or chilled. Can also be served on toast similar to bruschetta appetizer.
Recipe courtesy of CSA member Olga
