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

Sandi

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Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
additional:
1 hr
total:
3 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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

165 calories; protein 4.1g 8% DV; carbohydrates 28.3g 9% DV; fat 5.8g 9% DV; cholesterolmg; sodium 159.2mg 6% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/20/2007
i made mine through microwave oven (700w) for three mins and it helps me do it faster,just cut the eggplant lenghtwise and dip in plain water for a minute to remove bitterness then place in plate for ovens and wrap with saran wrap,then do the dressing,its really good! Read More
(46)

Most helpful critical review

Rating: 3 stars
03/07/2005
Pretty good. The final yield was a lot less than I was expecting. I rescaled it to feed 6 and it looked like it could barely serve as a side for 4. Read More
(32)
23 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/20/2007
i made mine through microwave oven (700w) for three mins and it helps me do it faster,just cut the eggplant lenghtwise and dip in plain water for a minute to remove bitterness then place in plate for ovens and wrap with saran wrap,then do the dressing,its really good! Read More
(46)
Rating: 5 stars
04/30/2006
Made this for a company potluck and it was a tremendous success. I would recommend upsizing the portions though as it does cook down quite a bit. I went with 9 medium sized eggplants and it was adequate as a side for about 6-7 people. As a dip it would be fine for 9-11 servings. Read More
(38)
Rating: 3 stars
03/07/2005
Pretty good. The final yield was a lot less than I was expecting. I rescaled it to feed 6 and it looked like it could barely serve as a side for 4. Read More
(32)
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Rating: 5 stars
07/08/2008
I served this as a dip on french bread in a pita as a sandwich and then finished it off as a salad. A real party in your mouth. Read More
(23)
Rating: 5 stars
06/19/2009
This is awesome! My husbands comment was "this is really good, I want to have this at least once a week!" I am making it again tonight to serve as a side with spaghetti and meatballs. If cut in chunks it works well as a side, if you cut it fine as the recipe says then it works well on crackers/whatever fits your fancy. Really good I would recommend this to everyone and have! For 2 people a medium sized eggplant worked perfectly! Read More
(19)
Rating: 5 stars
08/26/2006
I love this as a sandwich on toast or with crackers. Read More
(10)
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Rating: 4 stars
06/07/2010
The flavors were quite good but the texture was slightly more slimy than I would have liked. I may puree or mash this next time rather than chopping the eggplant. Also I ate this at lukewarm temperature and skipped the part where you have it sit after mixing everything together so it may be better when I eat the cold leftovers with lunch tomorrow. Read More
(9)
Rating: 4 stars
09/03/2015
I didn't have time to bake the eggplant for 1 1/2 hours so I chopped it up raw in to small pieces and sauteed until soft. Then added the garlic, cooked for a couple minutes and added in all the sauce ingredients. It had a good flavor but I think chopped onion and bell pepper would have really elevated this to great. Served on homemade almond flour crackers tasty! Read More
(3)
Rating: 5 stars
09/17/2017
Yummmm! I made this recipe exactly as stated however I only had 3 eggplant. I went ahead and grilled a bundle of white asparagus with a bit of olive oil and added that to the bowl of eggplant. It added a good color contrast and turned out delicious! Read More
(1)