Italian Eggplant Salad

Italian Eggplant Salad

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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Ingredients

3 h 45 m servings 95 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 16
  1. 16 Ratings

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Most helpful positive review

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 w...

Most helpful critical review

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 ba...

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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 w...

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,...

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 - absolute...

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 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 ba...

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 ...

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 loved this recipe....scaled for one person...I thought this was delicious...I had grilled eggplant that I had left over from the weekend, sliced in nice slices with the skin on that I tossed w...

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