Eggplant Salad

Eggplant Salad

8 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    3 h
Recipe by  Sandi

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  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.

Share It

Reviews (8)

Rate This Recipe


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 plate for ovens and wrap with saran wrap,then do the dressing,its really good!



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 was adequate as a side for about 6-7 people. As a dip it would be fine for 9-11 servings.



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.

More Reviews

Similar Recipes

Hot and Sour Chinese Eggplant

Hot and Sour Chinese Eggplant

Easiest Eggplant

Easiest Eggplant

Herbed Eggplant Slices

Herbed Eggplant Slices

Melitzanosalata Agioritiki (Athenian Eggplant Salad)

Melitzanosalata Agioritiki (Athenian Eggplant Salad)

Italian Eggplant Salad

Italian Eggplant Salad

Eggplant Tomato Salad

Eggplant Tomato Salad


Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Melitzanosalata Agioritiki (Athenian Eggplant Salad)


next recipe:

Roasted Eggplant and Asparagus Pasta Salad