4 Servings
3 Hours, 55 Minutes
Allergens
A gluten-free, kosher for Passover Sephardic-style eggplant salad – the perfect matzo dipper. Courtesy of Women’s Branch of the Orthodox Union
Wash eggplant. Cut several slits in skin.
Place on baking sheet and bake at 375°F for about 45 minutes or until tender. Cool until you can handle it.
Peel eggplant, pouring off any juice. Mash well with fork or in food processor.
Combine rest of ingredients in a bowl. Add mashed eggplant.
Cover and refrigerate several hours.
Notes:
Serve on bed of lettuce as a salad or with pieces of matza as appetizer
This was very good and much easier than the typical eggplant salad because the eggplant is roasted whole, not cubed. Thank you!