Eggplant Salad

4.4
(23)

This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!

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4
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Prep Time:
30 mins
Cook Time:
1 hrs 30 mins
Additional Time:
1 hrs
Total Time:
3 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 6 medium eggplants

  • 2 cloves garlic, minced

  • 3 tablespoons olive oil

  • ¼ cup balsamic vinegar

  • 2 tablespoons sugar

  • dried oregano

  • basil

  • salt and pepper to taste

Directions

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

  2. 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. 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.

Nutrition Facts (per serving)

165 Calories
6g Fat
28g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 165
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 4%
Sodium 159mg 7%
Total Carbohydrate 28g 10%
Dietary Fiber 10g 35%
Total Sugars 18g
Protein 4g
Vitamin C 6mg 30%
Calcium 34mg 3%
Iron 1mg 7%
Potassium 860mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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