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Eggplant Salad VI (P, TNT)
Source: "Simply Eggplant: Kosher Recipes from Around the World," by Shirley Smallheiser
Yield: 1-1/2 cups

1 very large onion (or 2 medium), chopped
2 to 3 tablespoons olive oil
1 pound (455g) eggplant, peeled, diced
1 tablespoon pareve chicken soup powder
1 tablespoon honey
1 tablespoon dried dill
Mayonnaise (optional)

Fry onions until slightly browned. Add diced eggplant, stir in briefly.

Add pareve chicken soup powder, honey, and dill and stir in. Cover pan. Cook on a very low flame until eggplant is soft, about 15 to 20 minutes. Stir occasionally. Do not add any liquid because eggplant releases its juices to provide the necessary moisture.

Remove from pot. Keep in a covered dish in the refrigerator until ready to serve.

If desired, just before serving, add 1 tablespoon mayonnaise only to the portion you are serving. Keep remainder of eggplant mixture covered and in the refrigerator, adding mayonnaise only when ready to serve.

Poster's Notes:
My notes: I was too lazy to peel the eggplant but that was OK. It has a hint of sweetness. I made it Friday afternoon, ate it Saturday but it was even better Sunday. By then it had less of an "eggplanty" taste some may not like. I didn't add the optional mayonnaise.

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A