This recipe is actually my cousin Elaine's recipe who is an experienced and authentic Middle Eastern cook. She invited us for brunch and served a number of memorable dishes. Although everything was very good, her tangy roasted eggplant was my favorite .
Mixed with lemon, garlic, and other herbs and spices, the eggplant salad was superb.
Extra note: Not only is this recipe naturally gluten free and vegan, all the ingredients are permissible for Passover. What a great appetizer or side this would make for the holiday!
1 large plump purple eggplant, or 2 medium eggplants cut in half lengthwise
Juice of 1 lemon
1/2 cup of red, green and or yellow peppers, chopped very fine
1 clove of garlic, chopped very fine
1/4 cup of tomato, chopped very fine
1/4 cup of red onion, chopped very fine
salt to taste
1/4 cup of olive oil
Preheat oven to 400 degrees.
Cover a cookie sheet with foil
Brush the flesh of the eggplant with olive oil
Place the two eggplant halves on the cookie sheet flesh side down.
Pierce the eggplant halves a few times with a fork and bake on 400 for about 25 minutes . Remove from oven, allow to cool. When able to handle, scoop out the flesh
Add lemon juice, salt, and oil . Using an immersion blender , mix slightly.
Add the chopped garlic, tomatoes, and peppers.
Serve with gluten free chips and other appetizers
This post will be shared on
Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.