Easy Eggplant Salad 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 Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a for k, and place on a baking sheet. Bake for 1 1/2 hours, or until soft, turning occ asionally. Cool, then peel and dice. In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, o regano, basil, salt and pepper. Add the diced eggplant, and stir to coat. Refrig erate for at least 2 hours before serving to marinate.