Eggplant Vinaigrette Recipe - Allrecipes.com
  • READY IN 2+ days

Eggplant Vinaigrette

Recipe by  

"This Eggplant Vinaigrette recipe is very easy to do and can be served as an appetizer. The garlic and spices make it very tasty. Serve with crackers, small bread rounds, or use to make a fancy eggplant sandwich."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    2 days 30 mins

Directions

  1. Rinse eggplants, and remove the stems. Place in a large pot of lightly salted water. Bring to a boil, and cook for 10 minutes. Drain, and set aside to cool.
  2. In a medium bowl, stir together the garlic, salt, pepper, and cayenne. Cut a slit lengthwise down the center of each eggplant, and pack full of the garlic mixture. Place the eggplants in a glass jar, or glass baking dish. Whisk together the oil and vinegar, and pour over the egg plants to cover. Refrigerate for 2 days before slicing and serving.
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Reviews More Reviews

May 15, 2006

very interesting

 
Apr 17, 2008

well, it was interesting. the eggplant didn't cook enough, but it still was okay. just ok.

 

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Nutrition

  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 3.4 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

SUNFLOWER71
2 Followers 0 Saved Recipes
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