"Oven fry” the eggplant on Erev Yom Tov and reheat uncovered on top of the blech.
Eggplant Feta Salad
Recipe By Nechama Norman
- Cooking and Prep: 25 m
- Serves: 6
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Contains:
Ingredients (16)
Salad
Dressing
Start Cooking
Roast the Eggplant
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Preheat oven to 350°F.
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Coat a baking pan with oil. Add eggplant and toss to coat. Bake (I call this “oven frying”) for 20 minutes, turning pieces halfway through to brown evenly.
Make the Salad
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In a large bowl, combine lettuce, tomatoes, red onion, cucumber, feta cheese, and hot eggplant.
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In a small bowl, whisk together dressing ingredients. Toss with salad before serving.
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Replies:
It is called Gevina Feta and can be found in all the large supermarkets and in most neighborhood stores.
who makes it?
Tenuva puts out a feta in the" P'erios" line, and the hecksher is B'datz Mehadrin (not Aida haHaridit). It comes in a blue box with a red sheep on a yellow mosiac hill, and is 5% fat. (The hecksher is headed by Rav Witman). I also think that "Machlavot Gad" makes it and if so the hecksher is Rubin.
Ladies, these are great tidbits of info! Thanks for educating me!
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Replies:
It is called Gevina Feta and can be found in all the large supermarkets and in most neighborhood stores.
who makes it?
Tenuva puts out a feta in the" P'erios" line, and the hecksher is B'datz Mehadrin (not Aida haHaridit). It comes in a blue box with a red sheep on a yellow mosiac hill, and is 5% fat. (The hecksher is headed by Rav Witman). I also think that "Machlavot Gad" makes it and if so the hecksher is Rubin.
Ladies, these are great tidbits of info! Thanks for educating me!
