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Marinated Eggplant Salad


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Marinated Eggplant Salad


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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.


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


4 cups


  • 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


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.




3 Responses to Marinated Eggplant Salad

  1. avatar 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

  2. 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!

  3. avatar says: frippie

    Thank you for posting this recipe. I’m always looking for new interesting salads and appetizers to add to my Shabbos table. Perhaps I did something wrong, or maybe this recipe just isn’t my taste, but I honestly found that, between the ketchup and lemon juice, the sauce was way too acidy/bitter/stingy (what’s the word?) for me and my family. The added sugar didn’t seem to help. Maybe people like a bold taste like this, but I would prefer something with a simpler flavor. The only way I could eat this (so I didn’t have to throw it away) was with some hummus to counteract the vinegar-y flavor. Perhaps you have a suggestion of how to mellow out the sauce for people with palates like mine. Thank you.

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