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Ingredients
| eggplants: 6 |
| garlic: 2 cloves (crushed) |
| olive oil: 3 Tbl |
| balsamic vinegar: 1 Tbl |
| granulated sugar: 2 Tbl |
| dried parsley: 1 tsp |
| dried oregano (ground): 1 tsp |
| dried basil (ground): 1/4 tsp |
| salt |
| black pepper |
Italian Eggplant (Aubergine) Salad
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- Preheat oven to 350.
- Puncture eggplants with a fork and place on a baking sheet.
- Bake 1 1/2 hrs or until soft - turn occasionally.
- Cool. Peel and dice.
- In a large bowl combine remaining ingredients.
- Add eggplant and marinate at least 2 hours.
- Note: I used fresh parsley, basil and oregano.