Broiled Eggplant Salad With Sautéed Onions, Garlic And Tomatoes

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Los Angeles Times


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2 fairly small globe eggplants, each about ¾ pound

3/4 pound plum tomatoes (about 3)

3 tablespoons extra-virgin olive oil

1 onion, chopped fine (about 2 cups)

8 large garlic cloves, minced (about 3 tablespoons)

1 teaspoon turmeric

Salt and freshly ground pepper to taste

1 tablespoon tomato paste (optional)

1 to 2 tablespoons chopped Italian parsley (for garnish)

2 hard-boiled eggs, quartered (for garnish)

8 black olives (for garnish)

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