ITALIAN EGGPLANT (AUBERGINE) SALAD

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Italian Eggplant (Aubergine) Salad image

I have an abundance of eggplant right now and needed a recipe that used a lot. I found this on another site and gave it a try. Glad I did, this is a winner in our house.

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

Steps:

  • Preheat oven to 350.
  • Puncture eggplants with a fork and place on a baking sheet.
  • Bake 1 1/2 hrs or until soft - turn occasionally.
  • Cool. Peel and dice.
  • In a large bowl combine remaining ingredients.
  • Add eggplant and marinate at least 2 hours.
  • Note: I used fresh parsley, basil and oregano.

Nutrition Facts : Calories 313.4, Fat 11.7, SaturatedFat 1.7, Sodium 17.2, Carbohydrate 53.6, Fiber 28.1, Sugar 25.6, Protein 8.4

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