Eggplant Vinaigrette

Eggplant Vinaigrette

360 Cookware is honored to be the cookware provider for cooking classes by Susana Belin, owner and founder of We Care Spa in Desert Hot Springs, CA. This is one of the delicious recipes she shares with her clients. Enjoy!

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1 medium size eggplant, sliced/chopped 

6 okra, chopped

1 onion, chopped

1 bunch cilantro, chopped

1 bunch parsley, chopped

4 garlic cloves, chopped

 olive oil, 2 Tbsp. & 1 Tbsp.

1 Tbsp. raw apple cider vinegar (Braggs®) 

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Start by warming up your 4 qt. cooking pot and add 2 Tbsp. olive oil.

Add onions, eggplant and okra. Cover and cook at low heat (20 minutes to 1 hour).

Let it cool a bit.

Remove from pot and place it in a glass container.

Add raw garlic, parsley and cilantro.

Add 1 Tbsp. olive oil and 1 Tbsp. vinegar and seasoning.

Mix well, cover and place in fridge.

Serve cold to accompany your fresh or cooked veggies, chicken, fish, etc.