Skip to main content New<> this month
Get the Allrecipes magazine

Eggplant Vinaigrette

Rated as 4 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


2 d 30 m servings 253
Original recipe yields 8 servings


{{model.addEditText}} Print
  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.

Nutrition Facts

Per Serving: 253 calories; 27 3.4 0.4 0 2 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

very interesting

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

No changes to make- this is flat out Delicious,,,,,make it any chance you get