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Parve
Easy
4 Servings
Allergens 
No Allergens specified
3 Hours, 55 Minutes
Diets
A gluten-free, kosher for Passover Sephardic-style eggplant salad – the perfect matzo dipper. Courtesy of Women’s Branch of the Orthodox Union
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
1/4 cup minced parsley or 12 cubes Gefen Frozen Parsley
1/4 cup oil
1 tablespoon 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.
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Delicious! I added a drop of harrisa to give it a spicy kick. It’s really flavorful. Thank you!
This was very good and much easier than the typical eggplant salad because the eggplant is roasted whole, not cubed. Thank you!