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1 large eggplant
Preheat oven to 450°F. Prick eggplant with a fork and bake with peppers on a cookie sheet until charred. The recipe says about 20 minutes but my oven always takes 40 to 50 minutes. Alternately, they can be roasted over a gas grill until charred. When cool, peel the eggplant and peppers. Put the hot peppers in a paper bag to cool; the skins will slip off easily.
Chop the eggplant and peppers with the onions and garlic. Add the oil, vinegar, sugar, and salt. Adjust seasoning and let marinate at least one day. Serve alone or with crackers, matzo.
Poster's Notes:
Posted by Judy Sennesh
Nutritional Info Per Serving: N/A
2 green peppers
2 red peppers
2 medium onions, finely chopped
1 clove garlic, crushed
1/4 cup vegetable oil
3 tablespoons white vinegar
2 teaspoons salt
1 tablespoon sugar
This recipe, from Joan Nathan's "Jewish Holiday Kitchen", is my favorite eggplant salad, and tastes just like the one my grandmother used to make.