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Eggplant Salad with Basil

(recipe, Hillsdale Farmers' Market)


  1. 2 lb. egglant cut into 1½ inch cubes
  2. ½ cup olive oil
  3. 4 cloves garlic, minced
  4. ½ tsp. salt
  5. 1 onion, halved and thinly sliced
  6. ½ cup basil, coarsely chopped
  7. juice from 2 lemons
  8. pepper to taste


  1. Preheat oven at 400 degrees.
  2. Toss eggplant, ¼ cup olive oil, salt and garlic in a large bowl. Put mix on a roasting pan. Bake until eggplant is soft but not mushy, 25-35 minutes. Cool slightly then place in a large salad bowl.
  3. Heat remaining oil in a large skillet over medium-high heat. Add onions, lower heat and cook until onions are soft, about 10-15 minutes. Add onions to the eggplant.
  4. Season to taste with black pepper. Add basil and lemon juice and toss. Adjust seasonings to taste.