Eggplant Salad

OU Kosher OU Kosher
4.3 (3 reviews)

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

4
Easy Vegetarian Vegan Pescatarian Gluten Free Low Carb Passover Parve

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

Suggested Recipes

Explore

aubergines dips grilled vegetables kosher for passover mezze platter Pesach
Did you make this recipe yet?

What Cooks Are Saying

4.3 out of 5

3 global ratings

5 star
33%
4 star
67%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

Breindy •

Delicious! I added a drop of harrisa to give it a spicy kick. It’s really flavorful. Thank you!

Leah •

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