Place the garlic on a baking sheet and bake for 30 minutes or until very soft.
While the garlic is cooking, cut the eggplants into very thin strips and place them in a bowl with water and 1/2 cup of salt. Allow them to soak for at least 10 minutes.
Rinse the eggplants and dry them with paper towels.
On a hot grill, cook the eggplants for about 10 minutes on each side (this varies based on their thickness). The eggplants should be golden brown on both sides.
Cook all the eggplants, place them on a plate, and allow them to cool while you make the vinaigrette.
Remove the garlic from the oven and smash it with a knife. This way, you can easily peel and chop it.
Mix the garlic with olive oil, lemon juice, salt, pepper, and white vinegar in a bowl.
Pour the vinaigrette over the eggplants and let them marinate for at least 15 minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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