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Eggplant with Tomato Vinaigrette


Submitted by Chana Liberow


A delicious eggplant recipe that is extremely versatile. It can be served as a dip or side, cold, hot, or room temperature, and is delicious in both the meat and parve variations. Cheese can also be melted on top of the eggplant as an accompaniment to a dairy meal as well.


Prepare the Eggplant


Grill eggplant on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes. If using a charcoal grill, coals should be covered with ash and glowing red with no black remaining. The eggplant can also be broiled in the oven, or on the stovetop turning occasionally till blackened on the outside.


Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.


Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20–30 minutes.


Whisk oil, lemon juice, honey, ketchup, tomato paste, spices, and remaining 1/2 tsp. salt in a small bowl to combine.


Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.


Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.

For the Meat Option


Sauté approx. 8 oz of ground beef seasoned with salt and pepper. Put it on top of the eggplant and then garnish with parsley.

For Dairy Option


Put 1/2 cup of grated cheddar cheese on top of the eggplant and bake at 375F until cheese is melted