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Italian Eggplant Salad
Reviews:
June 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.

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