EGGPLANT SALADS

I Serve eggplant dip with Challah on shabbat - Challah recipe's
Before serving eggplant salad you can add freshly chopped coriander / parsley / mint / dill (the heat or freezer is not recommended for fresh green vegetables).
The type of eggplant I recommend buying is a Baldi eggplant.
I usually make eggplant salad and divide into 4 boxes and freeze for a month.
You can also add eggplant salad to the middle layer of MOUSSAKA.
All my eggplant salads are on this page. Feel free to explore and try a new recipe.

Eggplant Salad with Hwaij

Cut 2 eggplants into cubes and salt them generously.
Rinse after half an hour and strain.
Mix eggplant with a generous amount of oil, enough to coat all of the eggplant.
Place the eggplant and a bell pepper on baking paper and put into the oven on turbo setting at 220C/428F until eggplant is golden- lightly browned for about 25 minutes.
Turn over eggplant and bell pepper and leave in the oven for another 10 minutes.
For sauce: Fry an onion with oil and sugar for about 5 minutes, cut bell pepper and add without the liquid.
Add 100 grams of tomato paste, 1 tablespoon of Hwaij, salt, and eggplant.
Cook for about 7 minutes until ready.
Optional add: Fresh garlic or garlic powder, black pepper, tomato diced, hot paprika, smoked paprika, spoonful of spicy matbucha, a little vinegar, mushrooms.

Indian Eggplant Salad

Cut 2 eggplants into cubes and salt them generously.
Rinse after half an hour and strain.
Mix eggplant with a generous amount of oil, enough to coat all of the eggplant.
Place the eggplant on baking paper and put into the oven on turbo setting at 220C/428F until eggplant is golden- lightly browned for about 25 minutes.
Turn over eggplant and leave in the oven for another 10 minutes.
Take eggplant out of oven.
In a medium saucepan make sauce:
A few tablespoons of oil, 1 small concentrated tomato paste, 4 tablespoons vinegar, hot paprika, cumin, salt, coarse black pepper,
5 sliced garlic cloves, 1/2 hot pepper and a little sugar. You can add curry (not required)
Cook in small heat and stir for about 8 minutes. Add ready-made eggplant and cook for another 10 minutes.

Eggplant & Sweet Potato Salad:

This is one of my favorites.

Cut 1 eggplant, 1 large sweet potato, 1 bell pepper into cubes. Salt the eggplant generously and rinse after half an hour and strain.
Place the vegetables on a baking paper with a generous amount of oil in the oven at 220C/428F turbo setting until browned for about 30 minutes. Turnover the vegetables and leave for another 10 minutes. Be careful not Burn the vegetables. Take out of the oven.
Add sweet chili sauce 1/4 cup or more to taste. Crush 6 cloves of garlic, add and mix.

Eggplant salad with Mushrooms and Bell Pepper's

Cut 2 eggplants into cubes and salt them generously.
Rinse after half an hour and strain.
Mix eggplant with a generous amount of oil, enough to coat all of the eggplant.
Place the eggplant on baking paper and put into the oven on turbo setting at 220C/428F until eggplant is golden- lightly browned for about 25 minutes.
Turn over eggplant and leave in the oven for another 10 minutes.
Take eggplant out of oven.
Make saucepan sauce: Fry onion for 4 minutes with oil and sugar. Add mushrooms and continue to fry for about 15 minutes.
Add 1 cut bell pepper. Fry for another 10 minutes.
Add: tomato paste, vinegar, pepper salt and sugar.
Add ready-made eggplant and cook on low heat for about 10 minutes.
You can make the mushrooms and bell pepper's in the oven instead of frying.
Optional add : Garlic powder/ fresh garlic/ Khwaij.

Roasted Eggplant in Balsamic Vinegar

Ingredients

Sauce

Instructions

Recipe Notes

You can replace garlic oil and walnut oil by using olive oil and add 1/2 tsp garlic powder or crushed garlic .

Mock Chopped Liver Eggplant Salad

Cut 2 eggplants into cubes and salt them generously.

Rinse after half an hour and strain.
Mix eggplant with a generous amount of oil, enough to coat all of the eggplant.
Place the eggplant on baking paper and put into the oven on turbo setting at 220C/428F until eggplant is golden- lightly browned for about 25 minutes.
Turn over eggplant and leave in the oven for another 10 minutes.
Take eggplant out of oven.
Fry 2 onions with oil and sugar for about 5 minutes.
Put baked eggplant, 2 hard-boiled eggs and onion in food processor.
Add spices:

· black pepper

· A little salt

· A little sugar

· Garlic powder

· Fresh garlic

·Onion powder (optional)

· 2 tablespoons mayonnaise (optional)

Eggplant Salad with Dill & Parsley

Cut 2 eggplants into cubes and salt them generously.
Rinse after half an hour and strain.
Mix eggplant with a generous amount of oil, enough to coat all of the eggplant.
Place the eggplant and bell pepper on baking paper and put into the oven on turbo setting at 220C/428F until eggplant is golden- lightly browned for about 25 minutes.
Turn over eggplant and bell pepper and leave in the oven for another 10 minutes.
Cut a bell pepper and add to the salad without the liquid, add chopped garlic, fresh lemon juice, a little vinegar and salt.
After 5 minutes add parsley and chopped fresh dill.

Recent Posts