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Ingredients
| eggplants: 6 |
| garlic: 1 clove (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 (to taste) |
| black pepper (to taste) |
Italian Eggplant Salad
Credit: AllRecipes
User rating:
"If you like eggplant, you will love this recipe. This is very easy to make. Can be used as a side dish or for a spread on crackers."
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Prep Time
15 min -
Cook Time
90 min -
Servings
12 serving(s)
Tags
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice.
- In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Add the diced eggplant, and stir to coat. Refrigerate for at least 2 hours before serving to marinate.