ITALIAN EGGPLANT SALAD
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.
Provided by SANDI149
Categories Salad Vegetable Salad Recipes
Time 3h45m
Yield 12
Number Of Ingredients 9
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
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