Italian Eggplant Salad12 Reviews
- Prep: 15 min
- Cook: 1 hr 30 min
- Ready In: 3 hr 45 min
“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.” - by SANDI149
Original recipe yields 12 servings
- 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.
Amount Per Serving (12 total)
- 95 cal
- 3.8 g
- 15.5 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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 sa..." See morelmon."
"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 l..." See moreeft 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. "
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