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Recipe by Brynie Greisman

Eggplant and Pepper Salad

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Eggplant and Pepper Salad
Parve Parve
Easy Easy
15 Servings
Allergens

No Allergens specified

1 Hour, 55 Minutes
Diets
- Gluten Free - Vegan - Vegetarian - Pescatarian

This dish should be made in advance and improves with time. Festive and colorful. The dish uses readily available ingredients and tastes fabulous. You can omit the salsa if desired, but it takes the dish to a different level. Thanks, Faigy F.

Ingredients

Main ingredients

  • 3 eggplants, cubed

  • 2 red peppers, cubed

  • 1 yellow pepper, cubed

  • 2 green peppers, or 1 green and 1 orange, cubed

  • 8 cloves garlic, sliced or crushed or 8 cubes Gefen Frozen Garlic

  • drizzle of Gefen Olive Oil

  • sprinkle of salt

  • 3 tablespoons vinegar

  • 1 cup Gefen Ketchup

  • brown sugar, to taste

Directions

Make the Salad

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). 

2.

Arrange eggplants and peppers in two 9- x 13-inch baking pans. Place four cloves of garlic in each pan. Drizzle olive oil, salt, vinegar, and ketchup on top and mix together well. Sprinkle with brown sugar (don’t go overboard). Cover with Gefen Parchment Paper and then securely with aluminum foil. Bake for one and a half to two hours, mixing occasionally. Check for doneness. 

3.

Serve cold or room temperature.

Notes:

If you don’t use store-bought ketchup on Pesach, make your own with a combination of tomato paste, brown sugar, and vinegar. (Most Pesach cookbooks include exact recipes.)

Credits

Photography: Daniel Lailah.Food Styling: Amit Farber.

Recipe tags

aubergines colorful eggplant garlic peppers Pesach roasted vegetables roasted veggies
Eggplant and Pepper Salad

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sara
sara
3 years ago

So easy to make and delicious as a topping for tilapia in the oven.

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Kayla
Kayla
4 years ago

yum yum just took it out of oven! tastes so good! thinking of using it as a sauce for fish or chicken for shabbos. baked it for approx 3 hours and it came out almost like chunky tomato sauce consistency. cant wait to dip challa in it!

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Raquel
Raquel
Reply to  Kayla
4 years ago

We are so happy you enjoyed it! That’s such a good idea to use it as a sauce for a protein- let us know how it turns out!

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