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Marinated Eggplant Salad

eggplant salad

This is my mother Miriam Stein’s recipe, all the way from Sydney, Australia. She is famous for this fabulous dip. When I asked her for the recipe, she could only tell me, “shitz arein.” A little of this, a little of that—you know the expression. I reconstructed the recipe and I think mum would be proud.

  • Duration
  • Cook Time
  • Prep Time
  • 4 cups ServingsServings


  • 1 large eggplant
  • Canola oil for frying
  • Fist full of parsley, finely chopped
  • 1 cup ketchup
  • 4 tablespoon sugar
  • ½ cup lemon juice
  • 4 cloves garlic, crushed
  • Salt and pepper to taste


Slice eggplant into ¼ inch rounds. Heat oil in a large frying pan over medium heat. Fry eggplant in batches until light to medium brown, about 3 to 4 minutes per side. Drain eggplant in a colander. I leave a plate underneath the colander to catch the oil. Let drain for 1 hour. Prepare the sauce. Combine the parsley, ketchup, sugar, lemon juice, garlic, salt and pepper. Add the eggplant to the sauce, being careful not to break up the eggplant slices.

As seen in Joy of Kosher with Jamie Geller Magazine - Pesach 2012 - Subscribe Now