italian eggplant salad

Ingredients

• Servings: 12
• 6 eggplants
• 1 clove garlic, crushed
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons white sugar
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1/4 teaspoon dried basil
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 3 hrs 45 mins


• preheat the oven to 350 degrees f (175 degrees c). puncture eggplants with a fork, and place on a baking sheet. bake for 1 1/2 hours, or until soft, turning occasionally. cool, then peel and dice.
• in a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. add the diced eggplant, and stir to coat. refrigerate for at least 2 hours before serving to marinate.