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Eggplant Salad recipe

Eggplant Salad Recipe

Eggplant salad is a simple recipe and a great one, too. It requires ingredients that one can find easily in their pantry. It has a simple cooking process and is low in calories. If you are the one that likes to count calories while eating delicious food then, this is the recipe for you.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time 1 hour
Total Time 3 hours
Course Perky Salads
Cuisine American
Servings 2 people
Calories 165 kcal

Equipment

  • Oven
  • Pan
  • Bowl

Ingredients
  

  • 6 Medium Eggplant
  • 2 Garlic Cloves Minced
  • 3 tbsp Olive Oil
  • ¼ cup Balsamic Vinegar
  • 2 tbsp Sugar
  • ½ tsp Dried Oregano
  • ½ tsp Basil
  • Salt and Pepper

Instructions
 

  • Preheat the oven to 350oF.
  • Make several holes in the eggplant with a fork and place it on a baking sheet. Bake it for about an hour and a half. This time should be enough for it to become soft. Keep it aside to cool completely. Then, gently remove the skin and chop it.
  • Take a pan and heat oil in it. Then, add garlic to it and cook it until the colour changes to a golden brown.
  • Put the cooked garlic in a bowl. Add the remaining oil, sugar, oregano, vinegar, and basil. Mix it until the sugar gets dissolved.
  • Add to the chopped eggplant and coat it with the dressing. Sprinkle salt and pepper as per your taste and mix it well.

Video

Nutrition

Calories: 165kcal | Carbohydrates: 29g | Protein: 4.2g | Fat: 6g | Sodium: 160mg | Potassium: 860mg | Vitamin A: 1IU | Calcium: 34mg | Iron: 1.2mg
Keyword American, Eggplant Salad, Salads
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