Italian Eggplant Vinaigrette

Italian Eggplant Vinaigrette
Photo by www.myrecipes.com

Ingredients

  • 2 yellow squash
  • 2 large eggplants
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh basil
  • Garnishes: halved grape tomatoes, fresh basil sprigs
  • 4 tablespoons olive oil
  • 2 ½ teaspoons salt, divided
  • + 3 more ingredients
    • 4 garlic cloves, minced (about 2 tablespoons)
    • 2 small zucchini
    • 3 tablespoons balsamic vinegar

Cut eggplants crosswise into 1/2-inch slices; sprinkle cut sides with 1 1/2 teaspoons salt. Place slices in a single layer on paper towels; let stand 1 hour. Cut zucchini and squash lengthwise into 1/8- to 1/4-inch-thick slices; set aside. Process 1/2 teaspoon salt, 4 tablespoons olive oil, mince...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network