Eggplant Salad Appetizer

"This is a combination of several recipes that I found for an eggplant salad appetizer. I serve it with pita chips or other plain crackers. It is better if made a day ahead of serving"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
15
Serves:
8-10
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 400 degrees.
  • Line a baking sheet with foil and brush with oil. Cut the eggplant in half lengthwise and place cut side down on the foil. Bake for 20-30 minutes or until the eggplant is soft. Cool until able to handle. Peel and chop the eggplant coarsely.
  • In a small bowl, combine all remaining ingrediants and mix well. Add the eggplant and salt and pepper to taste. Cover and refrigerate overnight. Remove from refrigerator and bring to room temperature before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is delicious. It has a lot of flavor and is perfect on a plain cracker, French or Italian bread toasted bread slices.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes