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I don't think this is such a visually appealing salad, but once I tasted it for seasonings, I just wanted to keep eating and eating it. It's so delicious. I had small tomatoes, onions and capsicum, so used only two eggplant and 3/4 cup oil and under 1/2 a cup of lemon juice. I grow curly parsley and love it, so I used a very generous half cup of that. I heated up my oven, bunged everything including the capsicums) in and removed them as they looked done enough. That worked well for me.

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JustJanS January 04, 2010

I'm so glad I found this recipe and I had all the ingredients on hand!
The only big change was to use fresh cherry tomatoes; I didn't peel them.
I tried the salad now and I can't wait my family members are at home to have dinner.
Thanks a lot for this recipe. Done for 1-2-3 Tag game.

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awalde November 07, 2011

Thanks to the lovely photo that awalde posted, I had to try this recipe. I used the last of my fresh from the garden eggplant and a yellow onion. I followed JustJanS and all the vegetables were tossed in together, drizzled lightly with oil and roasted. As they cooked they were removed from the mix. This was served at room temperature but leftovers were served chilled. It is delicious either way.

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PaulaG November 11, 2011
Escalivada (Eggplant Salad With Onions and Peppers)