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Dairy
Medium
25 Minutes
Diets 
“Oven fry” the eggplant on Erev Yom Tov and reheat uncovered on top of the blech.
3 to 4 tablespoons oil
1/2 eggplant, cubed
1 (8-oz.) bag or 1 head romaine lettuce
1 cup cherry tomatoes, halved
1/2 red onion, diced
1 cucumber, peeled and sliced
3 ounces cubed Ta’amti Feta Cheese
3 tablespoons mayonnaise
1/4 cup Bartenura Olive Oil
1 tablespoon parsley flakes or 6 cubes Dorot Gardens Frozen Parsley
2 garlic cloves, crushed or 2 cubes Gefen Frozen Garlic
1 tablespoon sugar
1/8 teaspoon salt
1/2 tablespoon mustard powder
1 tablespoon chopped scallions
1 tablespoon Heaven & Earth Lemon Juice
Preheat oven to 350°F.
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.
In a large bowl, combine lettuce, tomatoes, red onion, cucumber, feta cheese, and hot eggplant.
In a small bowl, whisk together dressing ingredients. Toss with salad before serving.
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feta cheese israel whats feta cheese in israel?
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!