Eggplant Salad

Baked eggplant, peeled and chopped, then tossed with a balsamic vinaigrette with basil and oregano. Great as a side dish or as a dip for crackers or bread.

• 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
• ¼ cup balsamic vinegar
• 2 tablespoons sugar
• dried oregano
• 6 medium eggplants
• basil

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 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.