This "Eggplant Salad" was excellent! Quite honestly, the eggplant that I had (long skinny ones about the size of giant carrots) tasted sweetish and excellent by themselves just after baking before I did anything to them. I had soaked my eggplant halves in salt water to remove any bitter juices, which is the standard way to prepare eggplant for anyone who doesn't know (otherwise eggplant can be very bitter). This recipe "classed them up" so that I could serve them in an elegant way to guests. I have access to about 10 different varieties of eggplant in my local market, and they are all different shapes and sizes, so an instruction of "6 medium eggplants" is pretty ambiguous to me. I proceeded VERY SLOWLY, adding the balsamic vinegar 1 tablespoon at a time. My eggplant yielded 1.5 cups of mash, and 2 tablespoons of vinegar, and 1 clove of garlic went perfectly with that amount of mash. My eggplant was naturally sweet, so I didn't need sugar. Based on my result, I suggest that the recipe as written requires 3 cups of eggplant mash which would make about 6 servings (1/2 cup each) as a side salad. Thank you Sandi for sharing your recipe.
Was this review helpful?
3 users found this review helpful
This "Eggplant Salad" was excellent! Quite honestly, the eggplant that I had (long skinny ones...