KosherEye
<<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>>

Passover



Bookmark and Share
Eggplant Salad PDF Print E-mail

KosherEye.com

Fein_recipe
By Ronnie Fein

Ronnie Fein is a cookbook author and cooking teacher in Stamford. Her latest book is Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com and follow on Twitter at @RonnieVFein.

Ingredients

1 large eggplant
2 cups grape tomatoes
1/2 cup chopped red bell pepper
1 large clove garlic, finely chopped
1/3 cup chopped shallots
3 tablespoons olive oil
3 lemon juice
3 tablespoons chopped fresh parsley or cilantro
salt and freshly ground black pepper to taste
1/2 teaspoon zatar, optional

Directions

Preheat the oven to 450 degrees. Place the eggplant on a cookie sheet, pierce the flesh in 3-4 places with the tines of a fork and roast, turning the eggplant occasionally, until tender and browned on all sides, for 25-30 minutes. Let cool and peel off the skin. (Or cook it on a gas burner or inside an outdoor grill.) Chop the flesh into small dice into a bowl. Cut the tomatoes in half crosswise and in half again lengthwise. Add the tomatoes, bell pepper, garlic, shallots, olive oil, lemon juice, parsley, salt, pepper and zatar, if used to the eggplant. Stir gently to distribute the ingredients evenly. Let rest for at least 15 minutes before serving.
Makes 1-1/2 cups

Notes

Recipe: Kosher, parve, passover, pesach, salad

Add a comment
 
<< Start < Prev 21 22 23 24 25 26 27 28 29 30 Next > End >>

Page 21 of 161
round-facebook round-twitter pinterest round-rss
World Of Judaica