Italian Eggplant Salad Recipes

ITALIAN EGGPLANT SALAD

Italian Eggplant Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Slice 1 large eggplant lengthwise into thirds; soak in water 15 minutes. Drain and toss with olive oil and salt. Grill over medium-high heat until tender, about 8 minutes per side. Chop and toss with 1 large chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil and 1 teaspoon each chopped oregano and red wine vinegar; season with salt and pepper. Top with shaved parmesan.

ITALIAN EGGPLANT (AUBERGINE) SALAD

Italian Eggplant (Aubergine) Salad image

I have an abundance of eggplant right now and needed a recipe that used a lot. I found this on another site and gave it a try. Glad I did, this is a winner in our house.

Provided by Lizzybob

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 small eggplants
1 -2 garlic clove, 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
salt and pepper

Steps:

Preheat oven to 350.
Puncture eggplants with a fork and place on a baking sheet.
Bake 1 1/2 hrs or until soft - turn occasionally.
Cool. Peel and dice.
In a large bowl combine remaining ingredients.
Add eggplant and marinate at least 2 hours.
Note: I used fresh parsley, basil and oregano.

Nutrition Facts : Calories 313.4, Fat 11.7, SaturatedFat 1.7, Sodium 17.2, Carbohydrate 53.6, Fiber 28.1, Sugar 25.6, Protein 8.4

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