Simple Eggplant Salad

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2 medium eggplant, sliced 1/2 inch thick
1/2 cup extra virgin olive oil for brushing eggplant
1/2 extra virgin olive oil
1/3 cup balsamic vinegar
2 cloves garlic, chopped
1/2 bunch parsley, stems removed

Preheat oven to 350 degrees. Place the sliced eggplant on a baking sheet in a single layer. Brush with olive oil and place in oven for about 20 to 25 minutes, until the eggplant just begin to get golden. Remove from oven and allow the eggplant to cool. Place all remaining ingredients in a food processor and pulse until a coarse paste. Place in a nonreactive container and store for 5 to 7 days, bringing to room temperature before serving. Serve with bruscetta, stuff mushroom caps and bake or use as a pasta sauce.



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