Italian Eggplant Salad recipe
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Ingredients
- 6 eggplants 1 clove garlic, crushed 3 tablespoons olive oil 1 tablespoon balsamic vinegar 2 tablespoons white sugar 1 teaspoon dried parsley 1 teaspoon dried oregano ¼ teaspoon dried basil salt and pepper to taste
Nutrition Info
- 94.6 caloriescarbohydrate: 15.5 gcholesterol: : -fat: 3.8 gfiber: 7.8 gprotein: 2.4 gsaturatedFat: 0.5 gservingSize: -sodium: 5.2 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Italian Eggplant Salad
Directions
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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.