Eggplant Vinaigrette Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	279.15 Kcal (1169 kJ)
Calories from fat	251.87 Kcal
		% Daily Value*
Total Fat	27.99g	43%
Sodium	3.54mg	0%
Potassium	267.59mg	6%
Total Carbs	6.94g	2%
Sugars	4.54g	18%
Dietary Fiber	3.42g	14%
Protein	1.16g	2%
Vitamin C	2.6mg	4%
Calcium	11.8mg	1%

Amount Per 100 g
Calories	178.15 Kcal (746 kJ)
Calories from fat	160.74 Kcal
		% Daily Value*
Total Fat	17.86g	43%
Sodium	2.26mg	0%
Potassium	170.77mg	6%
Total Carbs	4.43g	2%
Sugars	2.9g	18%
Dietary Fiber	2.18g	14%
Protein	0.74g	2%
Vitamin C	1.6mg	4%
Calcium	7.5mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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