Eggplant Salad with Lemon & Olive Oil


Adapted from original recipe by Devorah Schecter, Camp Yavneh Meat Chef


2 or 3 large eggplants
3 or 4 cloves of garlic, crushed
Several pinches of sugar to remove eggplant bitterness.  Use more if bitterness is not gone
1/4 cup olive oil, more if needed
1/4 cup fresh lemon juice, more if needed
Salt and pepper to taste
Optional: finely diced cucumber, onions, peppers, (assorted colored peppers look nice)


Char the eggplants under the broiler or in an oven at a very high temperature. Don't forget to prick the eggplant with a fork several times. They can, and do, explode if you forget this step.

The eggplant must be completely charred on the outside and soft to the touch-much like a baked potato. Place in a paper bag to cool. This will help give it a smoky taste.

When cool, cut the top off the eggplant, cut the eggplant in half and scoop out all of the pulp and place into a strainer. Discard any of the juice that strains out. Place the eggplant in a bowl and mash with a potato masher, dough blender or stick blender. Add optional finely diced veggies, if using. Add sugar, oil and lemon, garlic, salt and pepper.  Adjust any or all ingredients to taste.

Chill and serve.


Recipes: Vegetarian, Eggplant, Parve, Kosher