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Recipe by OU Kosher

Eggplant Salad

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Eggplant Salad
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

3 Hours, 55 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Carb

A gluten-free, kosher for Passover Sephardic-style eggplant salad – the perfect matzo dipper. Courtesy of Women’s Branch of the Orthodox Union

Ingredients

Main ingredients

  • 1 medium eggplant (about 1 pound)

  • 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

  • 1 teaspoon paprika

  • 2 tablespoons lemon juice

  • 1 teaspoon salt

Directions

Prepare the Salad

1.

Wash eggplant. Cut several slits in skin.

2.

Place on baking sheet and bake at 375°F for about 45 minutes or until tender. Cool until you can handle it.

3.

Peel eggplant, pouring off any juice. Mash well with fork or in food processor.

4.

Combine rest of ingredients in a bowl. Add mashed eggplant.

5.

Cover and refrigerate several hours.

Notes:

Serve on bed of lettuce as a salad or with pieces of matza as appetizer

Recipe tags

aubergines dips grilled vegetables kosher for passover mezze platter Pesach
Eggplant Salad

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Leah
Leah
2 years ago

This was very good and much easier than the typical eggplant salad because the eggplant is roasted whole, not cubed. Thank you!

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