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Roasted Eggplant Relish

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This was taken from Suzanne Somers Slim & Sexy book, page 192.

Makes 1 cup.

  • 4 Japanese eggplants, cut in half lengthwise
  • 1 Tbspn extra-virgin olive oil
  • sea salt & freshly ground pepper
  • 1/2 tspn ground cumin
  • juice from 1/4 lemon

  • Preheat oven to 350° F.
  • Place eggplant on baking sheet and sprinkle with olive oil, sea salt & pepper.
  • Bake until soft & cooked through, about 30 min.  Remove from oven and allow to cool.
  • Dice eggplant into 1" pieces.  Mix in a bowl with the cumin, a drizzle of olive oil, the mint and lemon juice.
  • Serve immediately.

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