Name: Eggplant Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Eggplants - 6 medium; Garlic, minced - 2 cloves; Olive oil - 3 tablespoons; Balsamic Vinegar - ¼ cup; Sugar - 2 tablespoons; Dried oregano - 2 tablespoons; Basil - 2 tablespoons; Salt and pepper to taste - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Salad

1. Eggplants - 6 medium

2. Garlic, minced - 2 cloves

3. Olive oil - 3 tablespoons

4. Balsamic Vinegar - ¼ cup

5. Sugar - 2 tablespoons

6. Dried oregano - 2 tablespoons

7. Basil - 2 tablespoons

8. Salt and pepper to taste - 2 tablespoons

How to cook deliciously - Eggplant Salad

1. Stage

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

2. Stage

Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.

3. Stage

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