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Eggplant Vinaigrette

  • Prep

    30 m
  • Ready In

    2 d 30 m
SUNFLOWER71

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Coinin
12

Coinin

5/15/2006

very interesting

Bess Lyon
6

Bess Lyon

4/17/2008

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

Katie
6

Katie

3/4/2007

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

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