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Recipe by Nitra Ladies Auxiliary

Baked Eggplant Salad

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Dietetic Egggpant Salad

  • 2 eggplants, unpeeled

  • 3/4 cup vinegar

  • 1 and 1/2 cup water

  • 3 tablespoons sugar

  • 8-10 cloves garlic , thinly sliced

  • 1 medium red pepper, thinly sliced

  • 1/4 cup oil (optional)

Directions

Prepare the Eggplant

1.

Cut eggplant, lengthwise, into strips. Place into a 10- x 16-inch pan.

2.

Sprinkle salt liberally and set aside for 45 minutes.

3.

Bake, covered at 350 degrees Fahrenheit for 20 minutes.

Prepare the Dressing

1.

In a three-quart saucepan, combine remaining ingredients and bring to a boil. Cook over medium-low heat for 20 minutes.

2.

Pour over baked eggplant. Uncover and bake for additional 30 minutes. Serve chilled.  

Credits

Photography and styling by Periphotography.com

Baked Eggplant Salad

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