Eggplant Salad
Total Time
1h 27m
22m prep · 65m cook
Servings
4 people
Rating
Difficulty
Medium
28 views

This easy eggplant salad is a great side dish or topping for crackers. All of my family and friends love it, and yours will too!

Ingredients

  • 6 medium eggplants
  • 2 cloves garlic , minced
  • 3 tablespoons olive oil
  • 0.25 cups balsamic vinegar
  • 2 tablespoons sugar
  • fresh or dried oregano to taste
  • fresh basil to taste
  • salt and pepper to taste

Instructions

  1. 1

    Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.

  2. 2

    Bake in the preheated oven until completely softened, about 1 ½ hours. Cool completely, then remove skin and finely chop the flesh. Transfer to a large mixing bowl, and set aside.

  3. 3

    Heat 1 tablespoon of oil in a skillet over medium heat. Add garlic: cook and stir until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, vinegar, sugar, oregano, and basil until well blended and sugar is dissolved: pour over eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

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Nutrition Facts

Per serving

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