Eggplant Vinaigrette

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.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 254 Calories

Ingredients

• salt and pepper to taste
• ½ cup red wine vinegar
• 1 cup olive oil
• 1 pinch cayenne pepper, or to taste
• 1 whole head garlic, peeled and chopped
• 2 pounds small eggplants

Recipe Instructions

Step 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.n

Step 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.n