RFCJ RECIPE ARCHIVE
Posted by : Jackie Salad: Italian Roasted Eggplant - pareve
My Sisterhood sponsored a cooking class taught by a local chef who is Italian but had a Jewish grandmother who taught him Jewish-Italian cooking. He offered several Jewish-Italian recipes for Passover, but this was my favorite. I think some people don't use garlic for Passover but the recipe is good anytime. Jackie Italian Roasted Eggplant Salad with Olive Oil and Garlic Roast 4 medium eggplants in the oven at 400 for about 45 minutes to an hour until soft. Allow to cool and then cut in half, scoop out the soft insides in to a bowl and coarsely chop. To the eggplant add 2-3 minced garlic cloves, 4 TB olive oil, 2 tsp lemon juice, chopped parsley(mint also if you like it), salt and pepper to taste. Chill and serve. Ruth Heiges responded: YUM! Those who do not use garlic can achieve a wonderful flavor with finely chopped onion; a nice variation at any time. For another dimension of flavor, char the eggplants, instead of baking them. You can do that over a gas flame on your stovetop (very messy, but worth it) or on the barbecue. Ruth
