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Ingredients2 d 30 m servings 253 cals
Original recipe yields 8 servings
- 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.
Per Serving: 253 calories; 27 g fat; 3.4 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
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