Italian Eggplant Salad
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
59
Spice
49
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 clove
Garlic (crushed)3 tbsps
Olive Oil1 tbsp
Balsamic Vinegar2 tbsps
White Sugar1 tsp
Dried Parsley1 tsp
Oregano (dried)1 tsp
Dried Basil1
SaltDirections:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Puncture eggplants with a fork, and place on a baking sheet
3
Bake for 1 1/2 hours, or until soft, turning occasionally
4
Cool, then peel and dice
5
In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper
6
Add the diced eggplant, and stir to coat
7
Refrigerate for at least 2 hours before serving to marinate