Italian Eggplant Salad
Ingredients
- 6 eggplants
- 1 clove garlic crushed
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp white sugar
- 1 tbsp parsley dried
- 1 tbsp oregano dried
- 1/4 tbsp basil dried
- salt and pepper to taste
Notes
Italian Eggplant Salad: Preheat the oven carefully on 50 degrees F (175 degrees C). Cut eggplants with a fork, and spot-on a baking sheet heat for 1/2 hours, or until delicate, turning at times. Cool, at that point, strip and bones.
In a considerable bowl, blend the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt, and pepper. Include the diced eggplant, and mix to coat. Refrigerate for in any event 2 hours before serving to marinate.
Nutrition Facts (Per Serving): Calories 265, Carbohydrates 22g, Protein 29g, Fat 5g
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