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Eggplant Salad

"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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Ingredients

3 h servings 165 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  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; 5.8 g fat; 28.3 g carbohydrates; 4.1 g protein; 0 mg cholesterol; 159 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 18 Ratings

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Most helpful positive review

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 plat...

Most helpful critical review

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.

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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 plat...

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 w...

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.

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.

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 i...

I love this as a sandwich on toast or with crackers.

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 ...

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...

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. ...