Description
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
- ΒΌ cup balsamic vinegar
- 2 tablespoons sugar
- dried oregano
- basil
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork
- and place on a baking sheet.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 3 hrs
Servings: 8