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Italian Eggplant Salad

By: SANDI149

"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."

Rate/Review | Read Reviews (11)

Prep Time:
15 Min

Cook Time:
1 Hr 30 Min

Ready In:
3 Hrs 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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

Directions

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.
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.