Italian Eggplant Salad

Italian Eggplant Salad


16 people made this

About this recipe: If you like brinjal (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.


Serves: 12 

  • 6 large brinjal (large purple eggplants)
  • 1 clove garlic, crushed
  • 3 tablespoons (45ml) olive oil
  • 1 tablespoon (15ml) balsamic vinegar
  • 2 tablespoons caster sugar
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried Italian basil
  • 1 pinch salt and pepper to taste

Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

  1. Preheat the oven to 175 degrees C (350 degrees F). Puncture eggplants with a fork, and place on a baking tin. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice.
  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.

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