How to Make Eggplant Salad - A Step-by-Step Guide

Eggplant salad is a delicious and healthy dish that is perfect for a light lunch or as a side dish for dinner. This versatile salad can be customized to your taste preferences and is a great way to incorporate more vegetables into your diet. The combination of roasted eggplant, fresh herbs, and tangy dressing creates a flavorful and satisfying dish that is sure to be a hit with your family and friends.

One of the best things about eggplant salad is that it's incredibly easy to make. W...

Read more

Ingredients

  • 6 medium eggplants
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons sugar
  • dried oregano
  • basil
  • salt and pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 1 hr
  • Total Time: 3 hrs
  • Servings: 8
  • Yield: 8 servings

  • 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

    165 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Sodium: 159mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 10g
    • Total Sugars: 18g
    • Protein: 4g
    • Vitamin C: 6mg
    • Calcium: 34mg
    • Iron: 1mg
    • Potassium: 860mg