The dressing to this salad is a healthy and great tasting alternative to babganush. Flame roasting the eggplant provides quick cooking and gives the eggplant a fire roasted flavor.
Flame Roasted Eggplant
Servings
6 Servings
Ingredients
- 2 eggplant
- 2 tomato
- 2 clove garlic
- ½ cup chopped parsley
- 6 tablespoons of lemon juice
- 6 tablespoons of oil
- Salt and pepper to taste
Instructions
- Place eggplant on open flame on oven top (about two-three minutes per side, until all sides of the skin are charred.) Alternatively; roast the eggplant wrapped in aluminum foil on bottom of oven for 15 minutes.
- When cool enough to handle, peel skin.
- Finely chop tomato, garlic and parsley and mix into eggplant.
- Mix in lemon, oil, salt and pepper.
- As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now
So nice to hear, thanks for sharing.
This is how my grandmother made her eggplant salad. It was SO wonderful and you brought back some mighty good memories