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Fried Eggplant Salad

Course Salad
Servings 4 People

Ingredients

  • 4 large eggplant peeled and diced
  • 1/2 cloves Roasted Garlic
  • 3/4 c olive oil
  • 1/4 c balsamic vinegar
  • 1/4 c Basil finely chopped

Instructions

  • The easiest way to make this salad is to deep fry the eggplant. It only takes a few minutes and the eggplant is evenly browned and tender.
  • If you don't have access to a fryer, then you must sauté it. Turn the eggplant often to brown and get tender.
  • Drain on a paper towel in a colander.
  • Blend the garlic, oil, vinegar, basil, salt and pepper in a blender or food processor.
  • Toss with eggplant and chill.

Notes

Great served on a bed of chopped lettuce and tomatoes. Use as a dip with garlic croutons or fresh vegetables. Makes a good spread on a sandwich or in a wrap.