Eggplant Vinaigrette recipe

8 servings

2 pounds small eggplants

1 whole head garlic, peeled and chopped

1 cup olive oil

1/2 cup red wine vinegar

salt and pepper to taste

1 pinch cayenne pepper, or to taste

Rinse eggplants, and remove the stems.

Place in a large pot of lightly salted water.

Bring to a boil, and cook for 10 minutes.

Drain, and set aside to cool.

In a medium bowl, stir together the garlic, salt, pepper, and cayenne.

Cut a slit lengthwise down the center of each eggplant, and pack full of the garlic mixture.

Place the eggplants in a glass jar, or glass baking dish.

Whisk together the oil and vinegar, and pour over the egg plants to cover.

Refrigerate for 2 days before slicing and serving.