Eggplant Salad
Description
This delicious eggplant salad is made with tender baked eggplant tossed with a balsamic vinaigrette and seasoned with basil and oregano.
Ingredients
•
6 medium eggplants
•
2 cloves garlic, minced
•
3 tablespoons olive oil
•
1/4 cup balsamic vinegar
•
2 tablespoons sugar
•
dried oregano
•
basil
•
salt and pepper to taste
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
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.
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.