Sweet Eggplant Salad
Made to serve with a number of delicious dishes, the eggplant salad is nothing short of sweet. Impress your friends and family with this lesser made recipe.
At a glance
- Core eggplant and wrap in aluminum foil. Bake at 350 degrees for 45 minutes. 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.
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