Flame Roasted Eggplant
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Flame Roasted Eggplant
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.
Times
- Prep Time : 10 min
- Cook Time : 6 min
- Ready Time : 16 min
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
Directions
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
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Pareve , Appetizers , Passover Recipes, Shabbat, Sukkot , Israeli & Middle Eastern , Make Ahead , Budget, Gluten Free, Low Fat , Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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This is how my grandmother made her eggplant salad. It was SO wonderful and you brought back some mighty good memories
So nice to hear, thanks for sharing.