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Warm Eggplant & Mint Salad
Ingredients
- 1 large eggplant, cut into 1-inch cubes (about 1 pound)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 lemon, juiced (about 1 tablespoon)
- 1 pinch sugar
- Freshly cracked black pepper, to taste
- 2 tablespoons fresh mint, roughly chopped
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