Italian Eggplant Salad recipe

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Ingredients

6 eggplants
1 clove garlic, crushed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons white sugar
1 teaspoon dried parsley
1 teaspoon dried oregano
¼ teaspoon dried basil
salt and pepper to taste

Nutrition Info

94.6 calories
carbohydrate: 15.5 g
cholesterol: : -
fat: 3.8 g
fiber: 7.8 g
protein: 2.4 g
saturatedFat: 0.5 g
servingSize: -
sodium: 5.2 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

12 servings

Recipe Note

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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