Submitted by Dovid Sauer
This is a delicious flavorful eggplant dip we serve every Shabbos with the fish. It’s baked, but tastes fried!!
Cut up eggplant into small pieces.
Put on pan with oil , salt and pepper for taste.
Bake on high until eggplant is soft (about 30 minutes.)
Meanwhile make sauce : Squeeze two lemons into a bowl (it’s ok to keep the pits in). Add chopped parsley, garlic, ketchup, and salt.
Let marinate and enjoy!