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Liliana

Liliana Agelvis
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Recipe

Eggplants with Vinaigrette

15 mins
15 mins
Low
5
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This garnishing of aubergine with a touch of vinegar, garlic and parsley is delicious, as well as being easy it is very versatile since it is perfect with any protein; be it chicken, fish or red meat.
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Ingredients

1 portion
  • 1 eggplant, chopped in medium cubes
  • 3 cups Water
  • 1/2 cups vinegar
  • 1 teaspoon salt
  • 5 cloves garlic, finely chopped
  • 3 tablespoons parsley

Preparation

Cook the aubergines in water, vinegar and salt for 5 minutes.
Drain, add the garlic and parsley.
Mix everything and chill.

TIPS

Optional we can add 1 tsp of olive oil and 1 tbsp of balsamic vinegar.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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