KosherEye
<<< o >>> Simply Organic Sauce Mixes <<< o >>> Sausage Hash Brown Latkes <<< o >>> Top Ten Foolproof Baking Tips <<< o >>> Grilled Vegetables with Pasta <<< o >>> Brownie in a Chanukah Mug <<< o >>> Stephen’s Stovetop BBQ <<< o >>> Stephen’s Stovetop BBQ <<< o >>> The Baking Bible <<< o >>> Hanukkah Recipes <<< o >>> Jack's Gourmet Kosher <<< o >>>
Bookmark and Share
Eggplant Salad with Lemon & Olive Oil PDF Print E-mail

KosherEye.com

eggplant-puree-salad

Adapted from original recipe by Devorah Schecter, Camp Yavneh Meat Chef

Ingredients: 

2 or 3 large eggplants
3 or 4 cloves of garlic, crushed
Several pinches of sugar to remove eggplant bitterness.  Use more if bitterness is not gone
1/4 cup olive oil, more if needed
1/4 cup fresh lemon juice, more if needed
Salt and pepper to taste
Optional: finely diced cucumber, onions, peppers, (assorted colored peppers look nice)

Directions:

Char the eggplants under the broiler or in an oven at a very high temperature. Don't forget to prick the eggplant with a fork several times. They can, and do, explode if you forget this step.

The eggplant must be completely charred on the outside and soft to the touch-much like a baked potato. Place in a paper bag to cool. This will help give it a smoky taste.

When cool, cut the top off the eggplant, cut the eggplant in half and scoop out all of the pulp and place into a strainer. Discard any of the juice that strains out. Place the eggplant in a bowl and mash with a potato masher, dough blender or stick blender. Add optional finely diced veggies, if using. Add sugar, oil and lemon, garlic, salt and pepper.  Adjust any or all ingredients to taste.

Chill and serve.

Notes:

Recipes: Vegetarian, Eggplant, Parve, Kosher

Add a comment
 
More Articles...
<< Start < Prev 41 42 43 44 45 46 Next > End >>

Page 45 of 46
round-facebook round-twitter pinterest round-rss
chan-w-8
World Of Judaica
kol_foods
Daniel_Ad_3