Eggplant Salad

Eggplant salad – рецепт с фото, итальянская кухня
Rating: 4.5 Votes: 20
Cooking Time:
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
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.