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Marinated Eggplant Salad

January 28^th 2013

Contributed by:

Naomi Nachman

2 comments | Leave Comment

(2 reviews)

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Recipe

Marinated 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.

Times

Prep Time : 10 min
Cook Time : 10 min
Ready Time : 20 min

Servings

4 cups

Ingredients

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

Directions

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

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About Naomi Nachman

Naomi Nachman is a personal chef in NY, originally from Sydney, Australia. She has appeared on JLTV and has been a guest host on the QVC. She is featured in cookbooks, a cooking CD and many newspaper articles. Naomi started the Kosher Culinary Institute at JCC of the Greater Five Towns and she started a culinary arts program at Camp Dina (Dora Golding for girls). Naomi currently lives in Woodmere, NY with her husband and 4 daughters.

comments

2 Responses to Marinated Eggplant Salad

says: shanny

Naomi, this recipe sounds DELICIOUS, But there is no mention in the directions for the sauce, when to add the ketchup? S/P, can you please suggest guide lines for amounts.This salad will not last long in our house!Many thanks, Shanny

Reply
says: michalsgrossman

I have been making this recipe since it was published in Joy of Kosher magazine about a year ago and I make it every Shabbos–everyone loves and raves about it! I highly recommend it!

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