A gluten-free, kosher for Passover Sephardic-style eggplant salad – the perfect matzo dipper. Courtesy of Women's Branch of the Orthodox Union
Eggplant Salad
Recipe By OU Kosher
- Cooking and Prep: 3 h 55 m
- Serves: 4
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No Allergens
Ingredients (9)
Main ingredients
Start Cooking
Prepare the Salad
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Wash eggplant. Cut several slits in skin.
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Place on baking sheet and bake at 375°F for about 45 minutes or until tender. Cool until you can handle it.
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Peel eggplant, pouring off any juice. Mash well with fork or in food processor.
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Combine rest of ingredients in a bowl. Add mashed eggplant.
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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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