Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Balsamic Eggplant Salad

4.8
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
90 min
TOTAL TIME
180 min
SERVINGS
8 servings
Salad Italian
Balsamic Eggplant Salad
Ingredients
  • 6 medium eggplants
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons sugar
  • dried oregano
  • basil
  • salt and pepper to taste
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
2
Make a few holes in the eggplants using a fork and place them on a baking dish to allow steam to escape.
3
Place the eggplants in the oven and let them cook until they are extremely tender, taking around 1 ½ hours.
4
Once the eggplants have cooled down completely, remove their skin and chop them into small pieces.
5
Transfer these chopped eggplant pieces to a large mixing container, where you can set them aside for now.
6
Heat 1 tablespoon of oil in a medium-sized pan over medium heat.
7
Add the garlic to this pan and cook, stirring occasionally, until it turns a light brown color.
8
Transfer the garlic to a small container for later use.
9
Mix the remaining 2 tablespoons of oil with the vinegar, sugar, oregano, and basil in a small bowl until everything is well combined and the sugar has dissolved.
10
Pour this mixture over the chopped eggplant pieces, making sure they are all coated evenly.
11
Add a pinch of salt and pepper to taste, then toss the eggplant pieces again to distribute the seasonings.
12
Cover the bowl with a lid and refrigerate for at least one hour before serving.