Italian Eggplant Salad Recipe - Allrecipes.com
Italian Eggplant Salad Recipe
  • READY IN ABOUT 4 hrs

Italian Eggplant Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2006

I had this recipe at a friend's house. She served it with crackers as an appetizer. I love eggplant so I enjoyed this recipe. I then got the recipe from this site and made it as a side dish with salmon.

 
Most Helpful Critical Review
Apr 15, 2009

I agree with the other person who said it came out too sweet. Maybe it was both the vinegar and sugar. I'm not sure what it was, something just tasted a little off-target. Grilling instead of baking the eggplant might bring out the flavor better.

 
Jun 12, 2009

This was delicious! I modified it slightly - I had already cut up an eggplant for another recipe so I boiled the unused eggplant for about 4 minutes to soften it. Used splenda instead of sugar, and left out the parsley - didn't have any fresh. All the other herbs were fresh from my garden. My husband put it on top of a bowl of romaine lettuce and raved about it. I loved the flavor of the spices and oils together. I will make this again and will try the eggplant baked, or grilled as well.

 
Jun 24, 2006

I'm not a big eggplant lover but I did like this recipe and it was very easy. I like the balsamic flavor and the touch of sweetness. Great on crackers or pita bread.

 
Aug 17, 2010

Love this recipe! Not eggplant fans but my family will eat this everyday!! I didn't use dried parsley or basil instead i used fresh ones! Also added a bit of lemon juice to the mix - absolutely delicious!!

 
Aug 17, 2009

My husband said "MMMmmm gourmet". You can play with the spices/herbs. I used 6 cloves of garlic (yikes) and more fresh basil. Thank you for this recipe.

 
Apr 14, 2011

I didn't like this as is. The sugar was too much and it was rather bland. Next time I will only put maybe a third of the sugar and add some more spices.

 
Dec 04, 2009

I made this last year and loved it. I added more balsamic vinegar for my taste. It is a bit sweet, but lovely. I just made it again and decided not to peel the eggplant, because I don't peel it in some other recipes and it's fine. Not for this one- I would recommend following the recipe and peeling it! It just doesn't turn out the same.

 

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Nutrition

  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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