EGGPLANT SALAD
This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!
Provided by Sandi
Categories Salad Vegetable Salad Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- 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 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.
- 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.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 28.3 g, Fat 5.8 g, Fiber 9.8 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 159.2 mg, Sugar 17.5 g
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Lyndsey Whitehead
[email protected]I'm not a huge fan of eggplant, but this salad is delicious. The eggplant is cooked perfectly and the dressing is tangy and flavorful.
Sarbony Akhter
[email protected]This salad is a great way to use up leftover eggplant. I always have eggplant in my fridge, so I'm always looking for new ways to use it.
Adeel Mughal
[email protected]I'm always looking for new and interesting eggplant recipes. This one definitely fits the bill!
Iyanu Oluwa
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with eggplant, tomatoes, and cucumbers.
Sheikh Muaz
[email protected]I love the smoky flavor of the roasted eggplant in this salad. It's the perfect balance of tangy and savory.
Shamir mughal Shamir mughal
[email protected]This recipe is a keeper. It's easy to make, delicious, and healthy.
muazukhalifa binjabal
[email protected]This salad is so versatile. I've served it as a side dish, an appetizer, and even a main course. It's always a hit!
Catherine Collins
[email protected]I added some chopped walnuts to the salad for extra crunch and it was delicious. Highly recommend this recipe!
Larry Wayne
[email protected]Love this recipe! It's a great way to use up leftover eggplant.
Fiaz Goraya
[email protected]This was my first time making eggplant salad and it turned out great! The recipe was easy to follow and the salad was delicious.
SK FYOISAL
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind. The eggplant was cooked perfectly and the dressing was delicious.
Chege Njoro
[email protected]I made this salad for a picnic and it was a huge success. Everyone loved the unique flavor and texture of the roasted eggplant.
Hamnah Mbago
[email protected]Easy to make and very tasty!
Sugey Villalobos
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. The roasted eggplant gives it a smoky flavor that pairs perfectly with the tangy dressing.
Andrej Stamenković
[email protected]Great recipe! The salad was a hit at my party. Everyone loved it.
Lailu Miha
[email protected]Followed the recipe exactly and it was delicious. The eggplant was cooked perfectly and the dressing was tangy and flavorful. Will definitely make this again!
Brock Prescott
[email protected]This eggplant salad turned out amazing! It's probably one of the best eggplant dishes I've ever had. The flavors are incredible, and it's the perfect balance of tangy, savory, and sweet. I'll definitely be making this again soon!