Italian Eggplant Salad

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.

Original recipe makes 12 servings

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
1/4 teaspoon dried basil
salt and pepper to taste

  • PREP

    15 mins

  • COOK

    1 hr 30 mins

  • READY IN

    3 hrs 45 mins

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.

Nutrition

Calories: 95 kcal
Carbohydrates: 15.5 g
Cholesterol: 0 mg
Fat: 3.8 g
Fiber: 7.8 g
Protein: 2.4 g
Sodium: 5 mg