Eggplant Salad7 Reviews
- Prep: 30 min
- Cook: 1 hr 30 min
- Ready In: 3 hr
“This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!” - by Sandi
Original recipe yields 8 servings
- Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
- 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.
- 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.
Amount Per Serving (8 total)
- 165 cal
- 5.8 g
- 28.3 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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 ade..." See morequate as a side for about 6-7 people. As a dip it would be fine for 9-11 servings."
"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 ..." See moreovens and wrap with saran wrap,then do the dressing,its really good!"
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