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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

253.5 calories; 0.4 g protein; 3.4 g carbohydrates; 0 mg cholesterol; 1.7 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/15/2006
very interesting Read More
(12)

Most helpful critical review

Rating: 3 stars
04/17/2008
well it was interesting. the eggplant didn't cook enough but it still was okay. just ok. Read More
(6)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/15/2006
very interesting Read More
(12)
Rating: 3 stars
04/17/2008
well it was interesting. the eggplant didn't cook enough but it still was okay. just ok. Read More
(6)
Rating: 5 stars
08/30/2018
No changes to make- this is flat out Delicious make it any chance you get Read More
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