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Recipe by My Kosher Recipe Contest

Non Fried Eggplant Dip

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Non Fried Eggplant Dip
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

45 Minutes
Diets

No Diets specified

Submitted by Dovid Sauer

 

This is a delicious flavorful eggplant dip we serve every Shabbos with the fish. It’s baked, but tastes fried!!

Ingredients

Eggplants

  • 2 whole eggplants, cut up

  • 1/2 cup oil

  • salt

  • pepper

Sauce

  • 2 whole lemons, squeezed

  • 1/2 cup fresh parsley, chopped up

  • 1 tablespoon crushed garlic

  • 2 teaspoons ketchup

  • salt, to taste

Directions

Prepare the Eggplant Dip

1.

Cut up eggplant into small pieces.

2.

Put on pan with oil , salt and pepper for taste.

3.

Bake on high until eggplant is soft (about 30 minutes.)

4.

Meanwhile make sauce : Squeeze two lemons into a bowl (it’s ok to keep the pits in). Add chopped parsley, garlic, ketchup, and salt.

5.

Let marinate and enjoy!

Recipe tags

aubergines dips Dovid Sauer eggplant my kosher
Non Fried Eggplant Dip

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