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
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.
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.