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1 lg Aubergine; (round)
6 Cloves of garlic
1 md Onion
1 Green chile
1 ts Vinegar
3 tb Oil
Salt and pepper
Wash the aubergine and make 6 slits with a knife. In each slit place a
clove of garlic. Rub the aubergine surface with some oil. Place under a low
grill and brown all sides. When cooked remove the skin and crush the pulp
with a fork. Leave to cool. Slice onion finely, chop chile and mix with the
remaining oil, vinegar, salt and pepper. Add aubergine pulp and mix well.
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