Eggplant Salad

Eggplant Salad

10

"This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!"

Ingredients

3 h servings 165 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
  2. Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
  3. In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.
  • profile image

Your rating

Cancel
Submit

Reviews

10
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

i made mine through microwave oven (700w) for three mins and it helps me do it faster,just cut the eggplant lenghtwise and dip in plain water for a minute to remove bitterness then place in plat...

Made this for a company potluck and it was a tremendous success. I would recommend upsizing the portions though, as it does cook down quite a bit. I went with 9 medium sized eggplants and it w...

Pretty good. The final yield was a lot less than I was expecting. I rescaled it to feed 6 and it looked like it could barely serve as a side for 4.