Salad and Salad Dressing Recipes
Eggplant Salad
Ingredients
- 1 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
Instructions
- 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.