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Cooked Eggplant Salad


This salad is extremely versatile. It can be eaten on its own, used to top matzo (as is or on top of grilled cheese), and used as a garnish for grilled chicken cutlets or fish. You can also make it in advance and freeze it in containers. It’s amazing!


Prepare the Salad

1. Prepare two large frying pans. In one, heat three to four tablespoons oil. Add onions and mix together until coated. Lower heat and cover pan. Sauté for about 10 minutes (the onions get very soft this way). Uncover and continue sautéing for 20 minutes, stirring occasionally, until golden. If necessary, add a bit more oil. Add garlic cloves and sauté an additional five minutes until fragrant.
2. Meanwhile in the second frying pan, heat three tablespoons oil. Add eggplant cubes. Stir together. Lower heat and cover pan (neither cover has to fit perfectly). Sauté for 15–20 minutes, stirring often. Uncover and continue sautéing for 20 minutes or until eggplant cubes are soft. If necessary, add a bit more oil.
3. Transfer the onion mixture and the eggplant mixture to a 6-quart (6-liter) pot.
4. Add all the tomatoes. Mix well together. Add all seasoning, aside from parsley. Turn on heat and cook together for 15 minutes, covered. Taste and adjust seasoning if necessary. Serve room temperature or even cold. Add parsley before serving.


Eggplants should be firm and light in weight in relation to size. They should have shiny, deep-colored skin. When fresh, they aren’t bitter.


Photography: Moishe Wulliger

Styling: Renee Muller