Eggplant Salad

Name: Eggplant Salad
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 8 servings basil; 6 mediums eggplants; 2 cloves garlic, minced; 3 Tbsps olive oil; 8 servings dried oregano; 8 servings salt and pepper to taste; 2 Tbsps sugar

Eggplant Salad requires roughly 3 hours from start to finish. This recipe serves 8. One serving contains 155 calories, 4g of protein, and 6g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. A mixture of balsamic vinegar, salt and pepper, eggplants, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a reasonably priced side dish. 1 person found this recipe to be yummy and satisfying.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.

Ingredients you will need

Eggplant

Equipment you will use

Baking Sheet

Oven

Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely.

Equipment you will use

Oven

Remove skin and chop fine.

Transfer to a large mixing bowl, and set aside.

Equipment you will use

Mixing Bowl

In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Oregano

Vinegar

Basil

Sugar

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper