Name: Eggplant Salad
Ingredients: 6 medium eggplants; 2 cloves garlic, minced; 3 tablespoons olive oil; 0.25 cup balsamic vinegar; 2 tablespoons sugar; dried oregano; basil; salt and pepper to taste

Ingredients

6 medium eggplants
2 cloves garlic, minced
3 tablespoons olive oil
0.25 cup balsamic vinegar
2 tablespoons sugar
dried oregano
basil
salt and pepper to taste

Steps

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 until completely softened, about 1 ½ hours. Cool completely, then remove skin and finely chop the flesh. Transfer to a large mixing bowl, and set aside.
Heat 1 tablespoon of oil in a skillet over medium heat. Add garlic: cook and stir until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, vinegar, sugar, oregano, and basil until well blended and sugar is dissolved: pour over 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.