Recipe 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."
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salt and pepper to taste
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.
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.
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.
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.
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!!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Eggplant Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 95
** Calories from Fat: 34
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