Italian Eggplant Salad

Italian Eggplant Salad

Italian Eggplant Salad

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 265 kcal


  • 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


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
Keyword Italian Eggplant Salad

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