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Eggplant Salad
Eggplant Salad
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
180 minutes
Eggplant tossed in balsamic vinaigrette with basil and oregano - perfect side or dip for bread and crackers.
Ingredients:
  • 6 medium eggplants
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 0.25 cup balsamic vinegar
  • 2 tablespoons sugar
  • dried oregano
  • basil
  • salt and pepper to taste
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Use a fork to pierce the eggplants several times, then place them on a baking sheet.
  • Simply bake in a preheated oven for 1 1/2 hours until fully softened. Allow to cool, then peel and finely chop. Transfer to a large mixing bowl and set aside.
  • Heat garlic in a skillet with 1 tablespoon of oil until golden. Transfer to a small bowl. Mix in 2 more tablespoons of oil, vinegar, sugar, oregano, and basil until sugar dissolves. Pour over eggplant and toss well. Season with salt and pepper to taste. Chill in the refrigerator for at least one hour before serving.

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