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
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PotPot
3
Drain, and set aside to cool.
4
In a medium bowl, stir together the garlic, salt, pepper, and cayenne.
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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.
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EggplantEggplant
GarlicGarlic
6
Place the eggplants in a glass jar, or glass baking dish.
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EggplantEggplant
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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
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WhiskWhisk
DifficultyMedium
Ready In30 m.
Servings8
Health Score7
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