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