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My sister-in-law Rachel is a fabulous cook who manages to combine super healthy with incredibly delicious. Her Shabbos table always features loads of vegetables. This eggplant looks beautiful and tastes even better. Yields 2 eggplants (I serve one at each meal)
2 eggplants (ideally long, fat ones)
1 head garlic, thinly sliced
fresh dill or parsley, chopped
Manischewitz Kosher Salt, to taste
Gefen Minced Garlic, to taste
Gefen Olive Oil, for drizzling
techinah, for serving
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Scrub the eggplants, then make three vertical slits along one side of each.
Stuff the slits with sliced garlic and fresh dill (if your family isn’t a fan of dill, you can use fresh parsley instead). Sprinkle kosher salt and granulated garlic (because you can never have too much garlic) into the slits, then drizzle in a generous amount of olive oil.
Roast for 45 to 60 minutes.
To serve, place on a platter, and drizzle techinah into each slit.
Styling and Photography by Sina Mizrahi
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YUMMM!! I’m pretty sure that I’ve made this recipe every single week since it was printed in FT. For 2 adults, it’s either 2 baby eggplants or 1 medium to last for Shabbos. Simple, DELICIOUS, it adds so much to the fish course!!