Best Italian Eggplant Salad Recipes

Italian Eggplant Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

Slice 1 large eggplant lengthwise into thirds; soak in water 15 minutes. Drain and toss with olive oil and salt. Grill over medium-high heat until tender, about 8 minutes per side. Chop and toss with 1 large chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil and 1 teaspoon each chopped oregano and red wine vinegar; season with salt and pepper. Top with shaved parmesan.

Italian Eggplant Salad image

Provided by SANDI149

Time 3h45m

Yield 12

Number Of Ingredients 9

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
¼ teaspoon dried basil
salt and pepper to taste

Steps:

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.

Nutrition Facts : Calories 94.6 calories, Carbohydrate 15.5 g, Fat 3.8 g, Fiber 7.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 5.2 mg, Sugar 7.6 g

Italian Eggplant (Aubergine) Salad image

Provided by Lizzybob

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

6 small eggplants
1 -2 garlic clove, 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