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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 entitle you if you love eggplant. It is very easy to make and the garlic vinaigrette gives it a delicious flavor.
Learn more about Deborah Dana

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
  • pequin peppers, powder to decorate
  • 1/2 cups salt

Preparation

Pre-heat 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 moisten for at least 10 minutes.
Rinse the aubergines and 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 browned on both sides.
Cook all the berenjeas, place on a plate and allow them to cool while making the vinaigrette.
Remove the garlic from the oven and with a knife, crush them. In this way you can easily remove the skin and chop them.
Mix garlic in a bowl with olive oil, lemon juice, salt, pepper and white vinegar.
Pour the vinaigrette over the aubergines and let them marinate for at least 15 minutes before serving.

PRESENTATION

Decorate individual dishes with chili powder and serve with paniño bread.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Hanna Letider
24/05/2013 13:42:49
buenas nada

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