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Roasted Eggplant Salad PDF Print E-mail

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Roasted_Eggplant_Salad

By Rebbetzin Rashi Minkowicz
Educational Director of North Fulton Georgia Chabad Center

A classic salad with a Mediterranean flavor to use as an appetizer or a side, and it's Passover friendly.

Ingredients

2 eggplants
1 red pepper
1 green pepper
1 small red onion
1/4 cup olive oil (plus a bit more for sprinkling on veggies)
1/4 cup white vinegar
1 tsp sugar
1.5 tsp salt
1/4 tsp black pepper
5 cloves garlic, crushed

Directions

Slice eggplant into thin rounds or dice
Dice peppers
Dice onionsPut eggplants into pan careful to spread out so they don't overlap too much and sprinkle with olive oil
Put peppers and onion in another pan and sprinkle with olive oil
Place peppers and onions in oven and roast on 450 or 500 (depending on how hot oven gets) for 20 or 30 minutes or however long takes for veggies to get slightly blackened on edges
Boil vinegar, oil, sugar, salt, pepper, garlic in small pot till bubbly
Pour onto roasted veggies and mix well.
Let sit until it cools and marinates a bit

Notes

Goes great with challa, fish, etc.

 
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