Eggplant Salad

Ingredients

• 3 medium eggplants (4-5lbs or so) skin on, cut into cubes
• 1 cup olive oil
• 1 tablespoon coarse sea salt
• 4 cloves garlic, peeled & minced
• 2 large yellow onions, peeled, halved & thinly sliced
• 1 cup fresh basil leaves, coarsely chopped
• juice of 2 lemons
• ground black pepper to taste

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