Eggplant Salad

Name: Eggplant Salad
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h 60 min
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

Rating: 4.39 stars

23 Ratings
17 Reviews
4 Photos

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

By Sandi

Gallery

Recipe Summary

prep:

30 mins

cook:

1 hr 30 mins

additional:

1 hr

total:

3 hrs

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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

Step 1

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

Advertisement
Step 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.
Step 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; protein 4.1g 8% DV; carbohydrates 28.3g 9% DV; fat 5.8g 9% DV; cholesterol 0mg; sodium 159.2mg 6% DV. Full Nutrition

Reviews (17)

Most helpful positive review

Lilibeth Bernardino Hashimoto

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

Helpful

(46)

Most helpful critical review

NikkiC

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

Helpful

(32)

23 Ratings

5 star values: 14
4 star values: 5
3 star values: 3
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Lilibeth Bernardino Hashimoto

09/20/2007

Helpful

(46)

tiffjones

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

Helpful

(38)

NikkiC

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

Helpful

(32)

ENDORPHINJUNKIE

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

Helpful

(23)

Jewls

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

Helpful

(19)

NANCYLOU52

08/26/2006

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

Helpful

(10)

Anne Warlaumont

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

Helpful

(9)

mommyluvs2cook

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

Helpful

(3)

Randi

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

Helpful

(1)

More Reviews

Back to Eggplant Salad

All Reviews for Eggplant Salad

- of Reviews

Nutritional Information

Eggplant Salad

Servings Per Recipe: 8
Calories: 164.8

% Daily Value *

protein: 8 %

carbohydrates: 9 %

dietary fiber: 39 %

sugars:

fat: 9 %

saturated fat: 4 %

cholesterol:

vitamin a iu: 6 %

niacin equivalents: 22 %

vitamin b6: 20 %

vitamin c: 10 %

folate: 15 %

calcium: 3 %

iron: 7 %

magnesium: 20 %

potassium: 24 %

sodium: 6 %

thiamin:

calories from fat:

*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.