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Eggplant Vinaigrette

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Eggplant Vinaigrette

Eggplant Vinaigrette

Eggplant Vinaigrette might be a good recipe to expand your side dish collection. This recipe makes 8 servings with 60 calories, 1g of protein, and 3g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of cayenne pepper, garlic, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

1
Rinse eggplants, and remove the stems.
Ingredients you will need
EggplantEggplant
2
Place in a large pot of lightly salted water. Bring to a boil, and cook for 10 minutes.
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WaterWater
Equipment you will use
PotPot
3
Drain, and set aside to cool.
4
In a medium bowl, stir together the garlic, salt, pepper, and cayenne.
Ingredients you will need
Ground Cayenne PepperGround Cayenne Pepper
GarlicGarlic
PepperPepper
SaltSalt
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BowlBowl
5
Cut a slit lengthwise down the center of each eggplant, and pack full of the garlic mixture.
Ingredients you will need
EggplantEggplant
GarlicGarlic
6
Place the eggplants in a glass jar, or glass baking dish.
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EggplantEggplant
Equipment you will use
Glass Baking PanGlass Baking Pan
7
Whisk together the oil and vinegar, and pour over the egg plants to cover. Refrigerate for 2 days before slicing and serving.
Ingredients you will need
EggplantEggplant
VinegarVinegar
Cooking OilCooking Oil
Equipment you will use
WhiskWhisk
DifficultyMedium
Ready In30 m.
Servings8
Health Score7
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreePaleolithicLacto Ovo VegetarianPrimal
Dish TypesSide Dish
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