Eggplant Salad from the Philippines

Ingredients

 * 8 slim Japanese Eggplants
 * 6 cloves garlic, peeled and crushed
 * 8 teaspoons spicy vinegar
 * 2 teaspoons salt
 * 2 teaspoons freshly ground black pepper

Directions

 * 1) Bake Eggplants in a 350 oven for 25 minutes.
 * 2) Let the Eggplant cool.
 * 3) Peel the skin off, trying to preserve as much of the flesh as possible.
 * 4) With a fork, mash the Eggplant in a bowl.
 * 5) Stir in the vinegar, garlic, salt and pepper.
 * 6) Cool for half an hour to optimize flavor before serving.

Contributed by
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