Eggplant Salad

Preference: Parve
Difficulty: Easy
Occasion: Passover
Diet: Vegetarian , Vegan , Pescetarian , Gluten Free , Low Carb
Source: OU Kosher
Category: Appetizers
Nutritition: &nbsp; &nbsp;

Recipe By OU Kosher

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

Ingredients (9)

1 medium eggplant (about 1 pound)
1 clove garlic, minced or 1 cube Gefen Frozen Garlic

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Gefen Frozen Crushed Garlic
1 teaspoon paprika
2 tablespoons lemon juice
1 teaspoon salt
1/4 cup minced parsley or 12 cubes Gefen Frozen Parsley

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Gefen Parsley
1/4 cup oil
1 tablespoon Tuscanini Tomato Paste

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Tuscanini Tomato Paste
1 teaspoon sugar

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.

Note:

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

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