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Eggplant and Pepper Salad


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.


Make the Salad


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


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. 


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.)


Photography: Daniel Lailah.

Food Styling: Amit Farber.