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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 105.5
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 294.5 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 1.7 g

View full nutritional breakdown of Eggplant in vinagrette-Tati calories by ingredient
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Eggplant in vinagrette-Tati

Submitted by: VBMILE


Number of Servings: 8

Ingredients

    olivie oil (about 1/2 cup),
    red wine vinager (1cup),
    garlic, salt, pepper, oregano and paprika

Directions

Peel and thin slice the egg plants. Put them in a large bol cover with watter and 3 spoons full of salt, let them rest 5 - 10 Min. Rinse well. Boil in hot water with 1 cup of vinager and salt to taste.
Dressing:
To prepare the dressing, mix the olivie oil (about 1/2 cup), red wine vinager (1cup), garlic, salt, pepper, oregano and paprika in a little container.
Preparation:
Drain water and add a little bit of the dressing in the bottom of a deap plate and start doing leyers with the sliced eggplants, in between each layer, add more dressing.
Can be eat cool or warm. Excelent with grilled beef, pork or chicken.


Number of Servings: 8

Recipe submitted by SparkPeople user VBMILE.






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