Italian Eggplant Salad

If you like eggplant, you will love this recipe. This is very easy to make. Can be used as a side dish or for a spread on crackers.

Step: 1

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.

Step: 2

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.

Per Serving: 95 calories; protein 2.4g; carbohydrates 15.5g; fat 3.8g; sodium 5.2mg.