![](https://cdn.statically.io/img/www.allrecipes.com/thmb/LtYwqMB9nq1qVXWjMyi5nbswvac=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7525660-d0a9eaf65a0041ffa02c4178a515fc76.jpg)
Ingredients
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6 eggplants
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1 clove garlic, crushed
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3 tablespoons olive oil
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1 tablespoon balsamic vinegar
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2 tablespoons white sugar
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1 teaspoon dried parsley
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1 teaspoon dried oregano
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¼ teaspoon dried basil
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salt and pepper to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice.
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In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Add the diced eggplant, and stir to coat. Refrigerate for at least 2 hours before serving to marinate.
Nutrition Facts (per serving)
95 | Calories |
4g | Fat |
16g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 95 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 5mg | 0% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 8g | 28% |
Total Sugars 8g | |
Protein 2g | 5% |
Vitamin C 5mg | 6% |
Calcium 25mg | 2% |
Iron 1mg | 4% |
Potassium 533mg | 11% |
* 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.