Italian Eggplant Salad

Italian Eggplant Salad

13 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    3 h 45 m
SANDI149
Recipe by  SANDI149

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. 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.
  2. 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.

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Reviews (13)

Rate This Recipe
DANI80
17

DANI80

I had this recipe at a friend's house. She served it with crackers as an appetizer. I love eggplant so I enjoyed this recipe. I then got the recipe from this site and made it as a side dish with salmon.

MIKESWIFENOEL
12

MIKESWIFENOEL

This was delicious! I modified it slightly - I had already cut up an eggplant for another recipe so I boiled the unused eggplant for about 4 minutes to soften it. Used splenda instead of sugar, and left out the parsley - didn't have any fresh. All the other herbs were fresh from my garden. My husband put it on top of a bowl of romaine lettuce and raved about it. I loved the flavor of the spices and oils together. I will make this again and will try the eggplant baked, or grilled as well.

Markypost
12

Markypost

I'm not a big eggplant lover but I did like this recipe and it was very easy. I like the balsamic flavor and the touch of sweetness. Great on crackers or pita bread.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 95 cal
  • 5%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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