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Eggplant Salad, Marinated (P, KLP, TNT)
Source: "Cucina Ebraica," by Joyce Goldstein
Serves: 6

2 eggplants, peeled and cut into 1/2" slices
1/2 cup olive oil or as needed
Salt, to taste
Freshly ground black pepper, to taste
2 cloves garlic, minced
1/4 cup red wine vinegar
Chopped fresh mint or flat-leaf parsley for garnish

Prepare a charcoal fire. Brush eggplant slices with olive oil and sprinkle with salt, pepper and the garlic. Place over hot coals and grill, turning once, until golden and tender, 4 to 5 minutes.

Transfer to 1 or 2 platters and sprinkle with the vinegar. Sprinkle with the mint or parsley. Serve at room temperature.

Poster's Notes:
Although Joyce Goldstein doesn't mention it, it is best to marinate the eggplant slices in the above vinegar-oil-garlic mixture at least 4 hours. My DIL, who is a great cook, uses lemon juice instead of vinegar.

Posted by Marilyn Jacobs

Nutritional Info Per Serving: N/A