Italian Eggplant (Aubergine) Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
I have an abundance of eggplant right now and needed a recipe that used a lot. I found this on another site and gave it a try. Glad I did, this is a winner in our house. Ingredients:
6 small eggplants |
1 -2 garlic clove, crushed |
3 tablespoons olive oil |
1 tablespoon balsamic vinegar |
2 tablespoons white sugar |
1 teaspoon dried parsley |
1 teaspoon dried oregano |
1/4 teaspoon dried basil |
salt and pepper |
Directions:
1. Preheat oven to 350.
2. Puncture eggplants with a fork and place on a baking sheet.
3. Bake 1 1/2 hrs or until soft - turn occasionally.
4. Cool. Peel and dice.
5. In a large bowl combine remaining ingredients.
6. Add eggplant and marinate at least 2 hours.
7. Note: I used fresh parsley, basil and oregano.
|
|