Italian Eggplant Salad Recipes
ITALIAN EGGPLANT SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
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
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
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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