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Roasted Eggplant and Garlic Salad
Makes 4 cups
2 large eggplant, sliced
1 Tbs. coarse sea salt
6 Tbs. extra-virgin olive oil
1 head garlic, peeled and separated into cloves
3 chopped parsley
1 tsp. fine sea salt
1/2 tsp. ground black pepper
Sprinkle eggplant slices with the salt and allow to stand for 30 minutes. Rinse well with water and pat dry. Brush both sides of the eggplant slices with 5 Tbs. of the olive oil, place on baking sheets and roast in a 350-degree oven for 40 minutes, until they are very soft.
Toss the garlic cloves with the remaining olive oil. Place the garlic cloves on the baking sheet with the eggplant and roast in a 350-degree oven for 30 minutes, or until they are very soft. Allow the eggplant and garlic to cool slightly, then mash them together. Mix in the parsley, salt and pepper.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
2 large eggplant, sliced
1 Tbs. coarse sea salt
6 Tbs. extra-virgin olive oil
1 head garlic, peeled and separated into cloves
3 chopped parsley
1 tsp. fine sea salt
1/2 tsp. ground black pepper
Sprinkle eggplant slices with the salt and allow to stand for 30 minutes. Rinse well with water and pat dry. Brush both sides of the eggplant slices with 5 Tbs. of the olive oil, place on baking sheets and roast in a 350-degree oven for 40 minutes, until they are very soft.
Toss the garlic cloves with the remaining olive oil. Place the garlic cloves on the baking sheet with the eggplant and roast in a 350-degree oven for 30 minutes, or until they are very soft. Allow the eggplant and garlic to cool slightly, then mash them together. Mix in the parsley, salt and pepper.
(Rebecca Ets-Hokin)
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