Pickled Eggplant

Course : Eggplant
Serves: 12
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2 medium eggplant
1/3 cup olive oil
6 cloves garlic
1 teaspoon hungarian paprika
1/2 teaspoon cayenne
1 teaspoon ground cumin
2 teaspoons red wine vinegar

Preparation / Directions:

cut eggplant into long thin strips place in a bamboo steamer, steam for 10-14 minutes dry on paper towels heat oil over a moderate flame add garlic and heat until soft mash garlic with a fork, discard garlic add paprika, cayenne, and cumin to oil add eggplant strips and cook about 3 minutes per side, until tender and lightly browned add vinegar and heat for an additional 60 seconds remove from heat, chill serve chilled or hot


Nutritional Information:

76 Calories (kcal); 6g Total Fat; (69% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 3mg Sodium

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