Eggplant Vinaigrette recipe
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Ingredients
- 2 pounds small eggplants 1 whole head garlic, peeled and chopped 1 cup olive oil ½ cup red wine vinegar salt and pepper to taste 1 pinch cayenne pepper, or to taste
Nutrition Info
- 253.5 caloriescarbohydrate: 3.4 gcholesterol: : -fat: 27 gfiber: 0.2 gprotein: 0.4 gsaturatedFat: 3.7 gservingSize: -sodium: 1.7 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Vinaigrette
Directions
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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.
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.