Eggplant
Eggplant Salad
This easy eggplant salad is a great side dish or topping for crackers. All of my family and friends love it, and yours will too!
Ingreadient
- 6 medium eggplants
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons sugar
- fresh or dried oregano to taste
- fresh basil to taste
- salt and pepper to taste
Direction
- Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
- 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.
- 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.
