If you like eggplant, you will love this recipe. This is very easy to make. Can be used as a side dish or for a spread on crackers.

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
additional:
2 hrs
total:
3 hrs 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice.

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  • In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Add the diced eggplant, and stir to coat. Refrigerate for at least 2 hours before serving to marinate.

Nutrition Facts

95 calories; protein 2.4g 5% DV; carbohydrates 15.5g 5% DV; fat 3.8g 6% DV; cholesterolmg; sodium 5.2mg. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/27/2006
I had this recipe at a friend's house. She served it with crackers as an appetizer. I love eggplant so I enjoyed this recipe. I then got the recipe from this site and made it as a side dish with salmon. Read More
(19)

Most helpful critical review

Rating: 3 stars
04/15/2009
I agree with the other person who said it came out too sweet. Maybe it was both the vinegar and sugar. I'm not sure what it was something just tasted a little off-target. Grilling instead of baking the eggplant might bring out the flavor better. Read More
(6)
17 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
01/26/2006
I had this recipe at a friend's house. She served it with crackers as an appetizer. I love eggplant so I enjoyed this recipe. I then got the recipe from this site and made it as a side dish with salmon. Read More
(19)
Rating: 5 stars
06/12/2009
This was delicious! I modified it slightly - I had already cut up an eggplant for another recipe so I boiled the unused eggplant for about 4 minutes to soften it. Used splenda instead of sugar and left out the parsley - didn't have any fresh. All the other herbs were fresh from my garden. My husband put it on top of a bowl of romaine lettuce and raved about it. I loved the flavor of the spices and oils together. I will make this again and will try the eggplant baked or grilled as well. Read More
(17)
Rating: 4 stars
06/24/2006
I'm not a big eggplant lover but I did like this recipe and it was very easy. I like the balsamic flavor and the touch of sweetness. Great on crackers or pita bread. Read More
(13)
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Rating: 5 stars
08/17/2010
Love this recipe! Not eggplant fans but my family will eat this everyday!! I didn't use dried parsley or basil instead i used fresh ones! Also added a bit of lemon juice to the mix - absolutely delicious!! Read More
(10)
Rating: 4 stars
08/17/2009
My husband said "MMMmmm gourmet". You can play with the spices/herbs. I used 6 cloves of garlic (yikes) and more fresh basil. Thank you for this recipe. Read More
(8)
Rating: 3 stars
04/15/2009
I agree with the other person who said it came out too sweet. Maybe it was both the vinegar and sugar. I'm not sure what it was something just tasted a little off-target. Grilling instead of baking the eggplant might bring out the flavor better. Read More
(6)
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Rating: 4 stars
12/04/2009
I made this last year and loved it. I added more balsamic vinegar for my taste. It is a bit sweet but lovely. I just made it again and decided not to peel the eggplant because I don't peel it in some other recipes and it's fine. Not for this one- I would recommend following the recipe and peeling it! It just doesn't turn out the same. Read More
(5)
Rating: 3 stars
04/14/2011
I didn't like this as is. The sugar was too much and it was rather bland. Next time I will only put maybe a third of the sugar and add some more spices. Read More
(4)
Rating: 5 stars
03/06/2012
I loved this recipe....scaled for one person...I thought this was delicious...I had grilled eggplant that I had left over from the weekend sliced in nice slices with the skin on that I tossed with olive oil sea salt pepper garlic powder and balsamic vinegar before grilling...so with the leftover pieces..about 1/2 the eggplant I diced them and added all the herbs as well as some fresh basil! I did not add more olive oil as I used olive oil before cooking so I just added the vinegar and the rest of the ingredients.....really delicious and light. Will make again. Thanks! Read More
(3)