Italian Eggplant Vinaigrette

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Southern Living


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2 large eggplants

2 1/2 teaspoons salt, divided

2 small zucchini

2 yellow squash

4 tablespoons olive oil

4 garlic cloves, minced (about 2 tablespoons)

1/4 cup chopped fresh basil

1/4 cup chopped fresh mint

3 tablespoons balsamic vinegar

Garnishes: halved grape tomatoes, fresh basil sprigs

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