eggplant-vinaigrette

Eggplant Vinaigrette

3 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    2 d 30 m
SUNFLOWER71
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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 (3)

Rate This Recipe
Coinin
12

Coinin

very interesting

Bess Lyon
6

Bess Lyon

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

Katie
6

Katie

good if you like the taste of raw garlic. pretty bad recipe.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 27.3 g
  • 42%
  • Carbs
  • 9.9 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Melitzanosalata Agioritiki (Athenian Eggplant Salad)

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