Editor's note:This recipe was created by chef Einat Admony for an Israeli Passover menu.
This tangy salad is an interesting departure from baba ghanoush, and makes a terrific Passover starter when served with matzoh. You'll want to begin preparing it a day ahead, since it has to marinate overnight.
Ingredients
Makes 8 to 10 servings
Step 1
In several large colanders set over bowls, toss eggplant cubes with salt. Let stand 1 hour to drain.
Step 2
Meanwhile, using tongs or long-handled fork, hold peppers over open flame, turning until blackened on all sides, 2 to 3 minutes. (Alternatively, on rack of broiler pan under preheated broiler about 2 inches from heat, broil peppers, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer to large bowl, cover tightly with plastic wrap, and let stand 15 minutes. Peel, seed, and dice.
Step 3
冷水下冲洗茄子吸干paper towels. In large heavy skillet over moderately high heat, heat 3 tablespoons olive oil until hot but not smoking. Working in 3 batches and using 3 tablespoons oil for each batch, sauté eggplant and garlic until tender, about 5 minutes. Drain on paper towels.
Step 4
Transfer eggplant and garlic to large bowl. Add peppers, dill, vinegar, and sugar and toss to combine. Chill overnight. Serve cold or at room temperature, accompanied by matzoh.
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Reviews (10)
Back to TopHaving made this twice, my recommendation is to make sure that you rinse the eggplant thoroughly after salting - the first time I made it I didn't and the salt was so overpowering that I couldn't even serve it. This time, I was careful to do a proper rinse. Yes, the eggplant color isn't beautiful, but the red peppers go a long way to brighten the dish and make it more attractive. I took the lazy way out - I bought Kvutzat Yavne red pepper strips and rinsed them before dicing and adding to the mix (I used about 1/2 the can). My guests loved this dish - the serving bowl was empty long before any other in my salad assortment. (More than one guest asked me how to make it.) It's a great recipe for any time of the year, and the bonus is that no modifications are needed to make it Kosher for Passover!
Anonymous
Montreal
3/28/2013
i didnt love this recipe, thought the dill too strong and didnt like the color kind of grey.i prefer baba ganoush which i havent made yet from this site but will try and review.
hp
nyc
12/25/2012
If there were more forks, I would award this recipe with 20 of them. This salad is outstanding DROP DEAD DELISH. I served it along with pickled cauliflower and Persian pickled cucumbers with Passover brust and roasted matzah dumplings.
Anonymous
Merion, PA
4/26/2011
This has become one of our regular Passover special foods. My kids look forward to it and I usually make it twice, once for the seders and once for the ending days.
koshermama
Baltimore
4/11/2011
Was a hit at the Seder. I would make it again anytime of year!
merlevy
new jersey
4/3/2010
This was a terrific hit with our guests. Next time I would add Crimini Mushrooms.
mommymm
San Diego
3/31/2010
Great recipe.Would not change a thing accept to put the finished salad in a cuisinart and with a few pulses definitely improve this recipe. The result became a delicoius spread to serve anytime on matzoh or crackers
c3shust
Washington,DC
3/28/2010
I'm getting ready to make this recipe for the 3rd time. Twice for Passover it has been a huge hit. Serving to friends and family for Friday night dinner, and even people who normally are not fans of eggplant seem to like this preparation.
Anonymous
Cincinnati
8/12/2009
This is always a hit as a side or appetizer. I make it as written. Love the combo of eggplant and peppers. The trick is not to over-cook the eggplant. Leave it just a tad firm so it is not stringy.
DOaks
Hastings-on-Hudson, NY
5/24/2009
I don't like eggplant, but everyone else who ate it absolutely LOVED it. Followed the recipe exactly, didn't need any changes. I am about to make it for the second time.
Anonymous
Washington, DC
1/17/2008
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