Kuzina's butterflied roasted eggplant salad
Kuzina's butterflied roasted eggplant salad
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes, plus 2 hours steeping time for the aromatic olive oil | Serves 2
Ingredients
Peeled cloves from 1/2 head of garlic, about 7 to 8 cloves 1 cup extra-virgin olive oil, preferably Greek
Preparation

Step 1 In a small saucepan, combine the garlic and oil and cook over low heat until the garlic turns a faint golden color, about 20 minutes. Remove from heat, strain and discard the garlic cloves. This makes about 1 cup garlic-infused oil, more than is needed for the remainder of the recipe. The oil will keep up to 2 days, refrigerated.

Description
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