Italian Eggplant (Aubergine) Salad
"I have an abundance of eggplant right now and needed a recipe that used a lot. I found this on another site and gave it a try. Glad I did, this is a winner in our house."
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 6 small eggplants
- 1 -2 garlic clove, crushed
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons white sugar
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- salt and pepper
directions
- Preheat oven to 350.
- Puncture eggplants with a fork and place on a baking sheet.
- Bake 1 1/2 hrs or until soft - turn occasionally.
- Cool. Peel and dice.
- In a large bowl combine remaining ingredients.
- Add eggplant and marinate at least 2 hours.
- Note: I used fresh parsley, basil and oregano.
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RECIPE SUBMITTED BY
Lizzybob
United States
Born, raised and living in the great state of Texas! In addition to cooking, my passions are decorating, reading, poking around antique/junk shops and travel (I was a travel agent for 15 years). I used to collect cookbooks, my favorites being Southern Living, but now I have Recipezaar which is a lot more fun. I'm always on the lookout for recipes with shrimp, pasta, or spinach.
