Eggplant Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 large egg plants | Washed, trimmed and diced |
| 2 Tablespoons + 2 tablespoons olive oil | |
| 3 tablespoons balsamic vinegar | |
| 1 teaspoon sugar | |
| 1 medium red onion | Peeled, washed, and thinly sliced |
| ¼ teaspoon ground oregano | |
| 1/2 teaspoon ground basil | |
| 2 Tablespoons finely chopped parsley | Washed and finely chopped or 2 t. dried parsley |
| Salt and pepper to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 400 degree F. On a baking sheet. Spread diced eggplant. Season with salt and pepper and toss with 2 Tablespoons olive oil | |
| 2 | Bake for 20 minutes or until tender. Remove from oven and let cool. | |
| 3 | In a medium bowl, thoroughly mix olive oil, balsamic vinegar, sugar, oregano, basil, and parsley. | |
| 4 | Add eggplants and sliced onions. Toss to coat. | |
| 5 | Chill. Serve chilled. |
Posted in Vegetable Salad Recipes
