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Deborah

Deborah Dana
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Recipe of Eggplant in Garlic Vinaigrette
Recipe

Eggplant in Garlic Vinaigrette

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This snack will enchant you if you are a lover of eggplant. It is very easy to make and the garlic vinaigrette gives it a delicious flavor.
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Ingredients

10 portions
  • 10 cloves garlic
  • 1/4 cups olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 4 tablespoons white vinegar
  • 3 eggplants
  • piquín chilis, powdered to decorate
  • 1/2 cups salt

Preparation

Preheat the oven to 200 degrees Celsius.
Place the garlic on a baking sheet and bake for 30 minutes or until very soft.
While the garlic is cooking, cut the aubergines 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 pat dry with paper towels.
On a hot grill, cook the aubergines for about 10 minutes on each side (this varies based on their thickness). The aubergines have to be golden brown on both sides.
Cook all the aubergines, place on a plate and allow them to cool while you make the vinaigrette.
Remove the garlic from the oven and mash it with a knife. This way you can easily peel and chop them.
In a bowl, mix the garlic with the olive oil, the lemon juice, the salt, the pepper and the white vinegar.
Pour the vinaigrette over the eggplants and allow them to marinate for at least 15 minutes before serving.

PRESENTATION

Garnish individual plates with chili powder and serve with campiño bread.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Hanna Letider
24/05/2013 13:42:49
buenas nada

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