Eggplant in vinagrette-Tati
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
olivie oil (about 1/2 cup), red wine vinager (1cup),garlic, salt, pepper, oregano and paprika
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.
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.
Nutritional Info 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
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