Spanish

Eggplant in vinagrette-Tati is for Side Dish.

Eggplant in vinagrette-Tati takes 45 minutes to prepare.

Eggplant in vinagrette-Tati takes 15 minutes to cook.

Eggplant in vinagrette-Tati makes 8 servings.

The ingredients for Eggplant in vinagrette-Tati are:

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

Here is how you make Eggplant in vinagrette-Tati:

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: 8Recipe submitted by SparkPeople user VBMILE.

The nutritional information for Eggplant in vinagrette-Tati is:

• 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

Eggplant in vinagrette-Tati is Spanish cuisine.

The dietary needs meet for Eggplant in vinagrette-Tati is Vegetarian