Eggplant Salad
Cooking Time:
40 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
40 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
Italian eggplant salad is marinated in the refrigerator for at least 2 hours. And the longer the pickling process lasts, the more the eggplant will absorb the aroma of herbs.
Recipe Ingredients
Eggplants
3
pcs
Garlic
1
clove
Vegetable Oil
2
tbsp
Balsamic Vinegar
0.5
tsp
Sugar
1
tsp
Dried Parsley
0.5
tsp
Dried Oregano
0.5
tsp
Basil
0.5
tsp
Cooking Recipe
For an Italian eggplant salad recipe, you don't need too many ingredients. Pierce eggplant with a fork and bake in the oven at 200°C (390°F) for 20-25 minutes.
After the eggplants are well baked, let them cool, remove the skin and cut into cubes.
In a separate bowl, mix finely chopped garlic, sugar, vinegar, vegetable oil, salt, pepper and a mixture of herbs.
Put the chopped eggplant into the prepared dressing and mix well. Ready Italian eggplant salad put in the refrigerator for at least 2 hours.