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This is a great side dish or as a dip for crackers – all of my family and friends love it, and yours will too!
Ingredients
- 6 medium eggplants
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons sugar
- dried oregano
- basil
- salt and pepper to taste
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
Step 2
Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
Step 3
In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 165 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat1g | 4% |
| Sodium159mg | 7% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber10g | 35% |
| Total Sugars18g | |
| Protein4g | |
| Vitamin C6mg | 30% |
| Calcium34mg | 3% |
| Iron1mg | 7% |
| Potassium860mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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