fbpx

Recipe by Nitra Ladies Auxiliary

Israeli Marinated Eggplant

()
add or remove this to/from your favorites
Israeli Marinated Eggplant
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan

This wonderful and flavorful dish is a great addition to any Shabbat or Yom Tov meal. Very quick to prepare, simply stick it in the fridge after sautéing for a few days to marinate, then enjoy this amazing dish!

Ingredients

Eggplant

  • 1 eggplant, unpeeled

  • 2 large onions, thinly sliced

  • 1 red pepper, thinly sliced

  • 4 cloves garlic, minced

Marinade

  • 1 cup vinegar

  • 1 cup water

  • 1/8 teaspoon crushed red pepper flakes

  • 1/4 cup sugar

  • 1/4 teaspoon salt

Directions

Prepare the Marinated Eggplant

1.

Wash eggplant well. Cut into half-inch rounds. Cut each slice in half. Sprinkle salt and set aside for half an hour. Rinse and pat dry.

2.

Sauté eggplant slices in liberal amount of oil for 10-15 minutes until tender but not thoroughly cooked. Place eggplant in strainer.

3.

Sauté onions and pepper until limp. Strain. Combine eggplant, onions, pepper and minced garlic. Place in large glass dish.

4.

Combine ingredients for marinade and bring to a boil. Pour over eggplant.

5.

Marinate for 48 hours prior to serving.

Notes:

Will store in refrigerator for two weeks.

Credits

Photography by Tamara Friedman

Recipe tags

aubergines eggplant make ahead marinated Shabbos vegetable side dish
Israeli Marinated Eggplant

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Cherry-Peach Pie

Cherry-Peach Pie
Rolled Sole in Creamy Sauce

Rolled Sole in Creamy Sauce
Rich Vegetable Soup with Fun Toppings

Rich Vegetable Soup with Fun Toppings