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

This recipe is kosher for Passover.
EGGPLANT SALAD Courtesy of Women's Branch of the Orthodox Union | Pareve


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


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