Eggplant Vinaigrette You Have To Try

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Eggplant Vinaigrette

"This Eggplant Vinaigrette recipe is very easy to do and may 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."

Ingredients :

2 pounds small eggplants
1 complete 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 flavor

Instructions :

Prep : 30M	Cook : 8M	Ready in : P2D

Rinse eggplants, and put off the stems. Place in a massive pot of gently salted water. Bring to a boil, and prepare dinner for 10 mins. Drain, and set apart to chill.
In a medium bowl, stir collectively the garlic, salt, pepper, and cayenne. Cut a slit lengthwise down the middle of every eggplant, and % complete of the garlic mixture. Place the eggplants in a tumbler jar, or glass baking dish. Whisk collectively the oil and vinegar, and pour over the egg plants to cowl. Refrigerate for 2 days before cutting and serving.

Notes :

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