Baked Rosemary Eggplant Salad

A fun family favorite, easy to prepare.

Rosemary final



  • 1 large eggplant
  • ½ cup diced onion
  • 3 garlic cloves or ½ teaspoon garlic powder
  • 2 Tablespoons olive oil plus 1 Tablespoon for oiling Pyrex dish
  • 3 Tablespoons red wine vinegar
  • 1 teaspoon rosemary powder (or 2 Tablespoons fresh, thinly chopped, rosemary)
  • 1 teaspoon salt
  • ½ teaspoon pepper


  1. Pre-heat oven to 350 F
  2. Oil 9×13 Pyrex dish with 1 TBS olive oil
  3. Slice the eggplant to ½ inch slices, then dice to ½ inch cubes
  4. In a small bowl mix all other ingredients.
  5. Place eggplant cubes in oiled Pyrex, and toss well with flavoring mixture
  6. Bake in 350F, tossing every 15 minutes, for a total time of 45-55 minutes.

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