Please consult the OU's guidelines for checking fruits and vegetables.

Eggplant Salad
This recipe is kosher for Passover.
Eggplant Salad Courtesy of Women's Branch of the Orthodox Union | Pareve
3 hours, 55 minutes 10 minutes
3 hours
45 minutes

  • 1 medium eggplant (about 1 lb.)
  • 1 clove garlic, minced
  • 1 teaspoon paprika
  • 2 Tablespoon lemon juice
  • 1 teaspoon salt
  • ¼ cup minced parsley
  • ¼ cup oil
  • 1 Tablespoon tomato paste
  • 1 teaspoon sugar

  1. Wash eggplant. Cut several slits in skin.
  2. Place on baking sheet and bake at 375°F for about 45 minutes or until tender. Cool until you can handle it.
  3. Peel eggplant, pouring off any juice. Mash well with fork or in food processor.
  4. Combine rest of ingredients in a bowl. Add mashed eggplant.
  5. Cover and refrigerate several hours.

Serve on bed of lettuce as a salad or with pieces of matza as appetizer