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Recipe by Yael Dagan

Eggplant and Red Pepper Salad

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Eggplant and Red Pepper Salad
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

50 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Ingredients

Eggplant and Red Pepper Salad

  • 3 eggplants (try to select ones that are light and shiny)

  • 3 red peppers

  • black pepper, to taste

  • 1/4 cup ketchup

  • 1/4 cup vinegar

  • 3 cloves garlic, crushed

Directions

1.

Cut the eggplants into French-fry-like strips. Sprinkle over salt and let them drain for about an hour. You can leave these overnight. Dry off with a towel.

2.

Fry the eggplants.

3.

In a large bowl, grate the red pepper on the large holes of a box grater. Add the remaining ingredients and mix.

4.

Pour the red pepper and dressing over the eggplants. Stir gently and chill in the refrigerator for two hours. The eggplants will absorb the dressing.

Recipe tags

aubergines eggplant eggplant salad pepper salad red peppers veggies Yael Dagan
Eggplant and Red Pepper Salad

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