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Italian Eggplant Salad


By A New York Foodie (Visit website)



If you like eggplant, you are going to love this recipe.  I have been making this for several years now.  The amounts that I give are not exact as you will have to play around with it and taste it.  When I first made this recipe I used 3 cloves of garlic....and that was way too much so I cut it down to one.  Raw garlic is very strong so you only need a little bit.  Of course, if you absolutely love lots of garlic then by all means put it in.  Like I said, my amounts are just a guide.  This also makes a wonderful dip for crackers.





Italian Eggplant Salad
Makes a lot
Ingredients
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 (today I used fresh)
salt and pepper to taste

Directions
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 mash.
Add the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Stir and taste to see if it needs more of any of the ingredients. Refrigerate for at least 2 hours before serving.


Enjoy!


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