Eggplant Salad

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.