Eggplant and Pepper Salad

Brynie Greisman Recipe By
  • Cooking and Prep: 1 h 55 m
  • Serves: 15
  • No Allergens

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 (10)

Main ingredients

Start Cooking

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 Easy Baking 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.

Note: 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.

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  • Kayla

    Eggplant and Pepper Salad

    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!
    Posted by Kttbm |May 2, 2019
    0
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Community Rating
5 / 5 stars
  • Kayla

    Eggplant and Pepper Salad

    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!
    Posted by Kttbm |May 2, 2019
    0
Please Log in to ask a question How'd it turn out? Write a review. POST

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