Chatzilim?? | Imamother

coconutbutter ↓

Thu, Nov 13 2014, 1:36 am

This is getting a bit ridiculous....I've been searching all over the web for a recipe for the eggplant that every Israeli woman has on her table but all the recipes I see are called for mayo.

I'm talking about the fried (though I'd prefer if someone can give me a recipe for roasting in the oven alternatively) eggplant, that is dark and tangy....Not too sweet, but a very good overall roasted flavor..

Mother 4

Thu, Nov 13 2014, 1:54 am

cube the eggplant. drizzle/pour oil over and some salt and black pepper. spread out on baking sheet. bake for about 45 min.
you could either;
1- bake it with diced onion and red and yellow pepper or
2- dice onion and pepper. pour over 1/2c vinegar to 1c water. add eggplant. this keeps it marinated for 2-3 weeks and is delicious

greenfire

Thu, Nov 13 2014, 2:02 am

how about if you roast the eggplant first ... and then use olive oil instead of mayo

↑ coconutbutter ↓

Thu, Nov 13 2014, 2:33 am

http://www.joyofkosher.com/rec.....alad/

It looks something like it, but it's not this.....

champion

Thu, Nov 13 2014, 2:38 am

This is a recipe a real sefardie israeli friend gave me. But its work.

Slice eggplant into 1 cm slices
fill a pan with oil
semi deep fry each slice until golden
flip and wait until golden on the other side too
put all the eggplants into a drainer overnight (or as much time as you have...)

spice with
- fresh lemon juice
- garlic
- fresh slices of garlic cloves
- fresh dill
- salt and pepper

tip:
when picking out the eggplants they should be very light.
the lighter they are the less seeds they will have.

↑ coconutbutter ↓

Wed, Aug 19 2015, 12:24 pm

bumping this up....still have not found what I have in mind

Wed, Aug 19 2015, 12:30 pm

slice thin eggplant, drizzle oil, bake 425, 20 min. marinate in 2 garlic cube, 1/4 c water, 1/4 c vinegar, 1/4 c sugar.

trixx

Wed, Aug 19 2015, 1:08 pm

Poke holes in eggplant with fork, roast at 400 turning it over.
Cut off tops. Cut open and scrape out into a strainer (the liquid is bitter and should be atrained). Overnight or few hours
Put in food processor together with fresh garlic and mayo or oil
This is the recipe my whole fam makes but the texture or taste depends on how long it's in blender . some make it smooth, some more chunky, spice it up with whatever you want.

Eta this is dip, not salad like the link you posted

ra_mom ↓

Wed, Aug 19 2015, 2:50 pm

Two great recipes posted and linked, respectively
http://www.imamother.com/forum.....44028

↑ coconutbutter

Wed, Aug 19 2015, 11:39 pm

ra_mom wrote:

Two great recipes posted and linked, respectively
http://www.imamother.com/forum.....44028

Thank you so much! I made the marinated eggplant and I think this might be pretty close to what I am looking for. How long does this stay good for? I made a big batch thinking we were having guests but doesn't look like we are in the end....

Also, I am concerned because last time I made eggplant with vinegar in the marinade it turned purplish pink!

↑ ra_mom

Wed, Aug 19 2015, 11:50 pm

coconutbutter wrote:

It should be good for this shabbos and probably next shabbos too because of the vinegar. I've never had it turn purple or pink so hopefully you'll be good Smile