Italian Eggplant Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Italian Eggplant Salad Recipe). 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.

Brief

Prep 15 mins

Cook: 1hr30 mins

Additional: 2hrs

Total: 3hrs45 mins

Servings: 12

Yield: 12 servings

Italian Eggplant Salad Recipe

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

¼ teaspoon dried basil

salt and pepper to taste

Salad

Directions

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.

Nutritional Information

Italian Eggplant Salad Recipe

Servings Per Recipe:12

Calories: 94.6

% Daily Value *

Protein: 2.4g 5%

Carbohydrates: 15.5g 5%

Dietary Fiber: 7.8g 31%

Sugars: 7.6g

Fat: 3.8g 6%

Saturated Fat: 0.5g 3%

Vitamin A Iu: 77.1IU 2%

Niacin Equivalents: 1.9mg 14%

Vitamin B6: 0.2mg 12%

Vitamin C: 5.2mg 9%

Folate: 50.9mcg 13%

Calcium: 24.6mg 3%

Iron: 0.7mg 4%

Magnesium: 32.7mg 12%

Potassium: 533.3mg 15%

Sodium: 5.2mg

Thiamin: 0.1mg 12%

Calories From Fat: 34.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.