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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 12 |
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If you like 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. Ingredients:
6 eggplants |
1 clove garlic, crushed |
3 tablespoons olive oil |
1 tablespoon balsamic vinegar |
2 tablespoons white sugar |
1 teaspoon dried parsley |
1 teaspoon dried oregano |
1/4 teaspoon dried basil |
salt and pepper to taste |
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. 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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