EGGPLANT SALAD
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Ingredients 1 medium eggplant (about 1 lb) 1 clove garlic, minced 1 tsp paprika 2 tbsp lemon juice 1 tsp salt ¼ cup minced parsley ¼ cup oil 1 tbsp tomato paste 1 tsp sugar

Instructions

Wash eggplant.  Cut several slits in skin.  Place on baking sheet and bake at 375 degrees for about 45 minutes or until tender.  Cool until you can handle it. Peel eggplant, pouring off any juice.  Mash well with fork or in food processor.  Combine rest of ingredients in a bowl.  Add mashed eggplant.  Cover and refrigerate several hours.  Serve on bed of lettuce as a salad or with pieces of matza as appetizer

Serving Size

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .