Recipe for Eggplant Salad from the Salads section.
Eggplant Salad1 large eggplant
3/4 teaspoon salt
3 tablespoons oil
1 medium onion, diced
2 tablespoons white vinegar
1 to 2 tablespoons granulated sugar
1/2 tablespoon garlic powder Core eggplant and wrap in aluminum foil. Bake at 350 degrees F for 45 minutes or until soft. Cool and peel skin. Chop eggplant and combine with salt, oil, onion, vinegar, sugar and garlic powder. Refrigerate for 1 to 2 hours. Season again if needed. Serve with assortment of crackers.
We hope you enjoy your freshly made Eggplant Salad. This recipe came from Salads's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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