Italian Eggplant Salad

    1 hour 50 mins

    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.

    16 people made this

    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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    Reviews in English (17)


    I had this recipe at a friend's house. She served it with crackers as an appetizer. I love eggplant so I enjoyed this recipe. I then got the recipe from this site and made it as a side dish with salmon.  -  26 Jan 2006  (Review from Allrecipes US | Canada)


    This was delicious! I modified it slightly - I had already cut up an eggplant for another recipe so I boiled the unused eggplant for about 4 minutes to soften it. Used splenda instead of sugar, and left out the parsley - didn't have any fresh. All the other herbs were fresh from my garden. My husband put it on top of a bowl of romaine lettuce and raved about it. I loved the flavor of the spices and oils together. I will make this again and will try the eggplant baked, or grilled as well.  -  12 Jun 2009  (Review from Allrecipes US | Canada)


    I'm not a big eggplant lover but I did like this recipe and it was very easy. I like the balsamic flavor and the touch of sweetness. Great on crackers or pita bread.  -  24 Apr 2006  (Review from Allrecipes US | Canada)