Italian Eggplant Salad

3.8
(18)

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.

3
3
3
Prep Time:
15 mins
Cook Time:
1 hrs 30 mins
Additional Time:
2 hrs
Total Time:
3 hrs 45 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 6 eggplants

  • 1 clove garlic, crushed

  • 3 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 2 tablespoons white sugar

  • 1 teaspoon dried parsley

  • 1 teaspoon dried oregano

  • ¼ teaspoon dried basil

  • salt and pepper to taste

Directions

  1. 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.

  2. 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 (per serving)

95 Calories
4g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 95
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 5mg 0%
Total Carbohydrate 16g 6%
Dietary Fiber 8g 28%
Total Sugars 8g
Protein 2g
Vitamin C 5mg 26%
Calcium 25mg 2%
Iron 1mg 4%
Potassium 533mg 11%

* 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.