Eggplant Salad

This delicious eggplant salad is made with tender baked eggplant tossed with a balsamic vinaigrette and seasoned with basil and oregano.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 165 Calories

Ingredients

• 3 tablespoons olive oil
• salt and pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons sugar
• dried oregano
• 6 medium eggplants
• basil
• 0.25 cup balsamic vinegar

Recipe Instructions

Step 1

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

Step 2

Bake in the preheated oven until completely softened, about 1 ½ hours. Cool completely, then remove skin and finely chop the flesh. Transfer to a large mixing bowl, and set aside.

Step 3

Heat 1 tablespoon of oil in a skillet over medium heat. Add garlic: cook and stir until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, vinegar, sugar, oregano, and basil until well blended and sugar is dissolved: pour over 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.