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Eggplant Vinaigrette

By: SUNFLOWER71  
"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."

Rating: This weblink has been rated 4 times with an average star rating of 3.0 Read Reviews (3)

Rate/Review | 205 people have saved this

What to Drink?

Wine Rose
Cocktail Ciroc French 74
Prep Time:
30 Min
Ready In:
2 Days 30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 pounds small eggplants
  • 1 whole head garlic, peeled and chopped
  • 1 cup olive oil
  • 1/2 cup red wine vinegar
  • salt and pepper to taste
  • 1 pinch cayenne pepper, or to taste

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 283 | Total Fat: 27.2g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2006 by Coinin 
very interesting MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2008 by Bess Lyon 
well, it was interesting. the eggplant didn't cook enough, but it still was okay. just ok. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2007 by Katie 
good if you like the taste of raw garlic. pretty bad recipe. MORE

 
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