Recipe by Nitra Ladies Auxiliary

Baked Eggplant Salad

()
Leave a Review
Print
Baked Eggplant Salad
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

2 Hours
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Carb

Ingredients

Dietetic Egggpant Salad

  • 2 eggplants, unpeeled

  • 3/4 cup vinegar

  • 1 and 1/2 cup water

  • 3 tablespoons sugar

  • 8-10 cloves garlic , thinly sliced

  • 1 medium red pepper, thinly sliced

  • 1/4 cup oil (optional)

Directions

Prepare the Eggplant

1.

Cut eggplant, lengthwise, into strips. Place into a 10- x 16-inch pan.

2.

Sprinkle salt liberally and set aside for 45 minutes.

3.

Bake, covered at 350 degrees Fahrenheit for 20 minutes.

Prepare the Dressing

1.

In a three-quart saucepan, combine remaining ingredients and bring to a boil. Cook over medium-low heat for 20 minutes.

2.

Pour over baked eggplant. Uncover and bake for additional 30 minutes. Serve chilled.  

Credits

Photography and styling by Periphotography.com

Recipe tags

aubergines baked eggplant marinated salad salad super easy
Baked Eggplant Salad

How Would You

Rate this recipe?

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Join our "What's For Dinner"WhatsApp Group image