Eggplant Salad Israeli Style
Source of Recipe
Cookbook (unknown see note)
Recipe Introduction
A wonderful appetizer for the holidays or any time of the year.
2 medium eggplants
-- (about 1 to 1-1/2 pounds each)
2 garlic cloves -- very finely minced
2 1/2 tablespoons extra-virgin olive oil
2 1/2 teaspoons fresh lemon juice
-- (up to 1 tablespoon)
3 tablespoons parsley -- finely chopped
salt -- to taste
pepper -- to taste
1/4 cup onion -- very finely minced
-- (optional)
FOR SERVING:
1 large tomato -- cut into wedges
pita bread
With a fork, prick the eggplant in several places. This is done so the eggplants do not explode. Line a baking pan or sheet with heavy aluminum foil. Put the eggplant on the pan or sheet and broil the eggplants approximately 6 to 7 inches from the broiler unit. When broiling the eggplants, make sure you turn them often for about 20 to 25 minutes. The skin should be blistered and charred and
the eggplants will get smaller and shrivel. The inside of the eggplant (pulp) will be soft and full of juice). You can also put them on a grill and cook them, be sure to turn them often to cook them uniformly).
Remove from the broiler and cut them open so then can be cooled enough to handle. Remove the seeds from the center of the eggplants.
Chop up the eggplant and put in a large bowl. Add garlic, olive oil, lemon juice, and parsley, and combine them well. Put seasonings into the mixture and combine again. The salad needs to be refrigerated for several hours so the flavors are melded together. If necessary, adjust seasonings to taste.
Garnish the salad with the tomatoes. (I usually slice the tomatoes into thin slices and cut in quarters.) This is then served with the pita bread which have been cut into triangles. You spoon the eggplant salad on the pita or you can use it as a dip.
Note: This salad should be taken out of the refrigerator about 1/2 hour before serving. It definitely tastes better at room temperature.
Makes 4 to 6 servings
Judi's note: A little chopped onion can be incorporated into the salad also, but don't use more than 1/4 cup. You can use a red onion to make it colorful.
Judi's note #2:
Source: This was copied from a cookbook back in the 1980's. I have changed the quantities of the ingredients a bit and reworked the directions. My apologies to the author, but she/he is unknown and I can't give her/him credit.
I have made this quite often and it has become a favorite of mine. It is always a hit with company.
Categories: Appetizers, Dips, Family, Holiday, Jewish
Recipe typed for you by Judi Mae Phelps.
|
|
member logon
