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Roasted Eggplant Salad

Roasted eggplant and peppers give this dip a deep smokey flavor.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Condiment
Cuisine: Israeli, Middle Eastern
Keyword: appetizer, dip, kosher, parve, salad, vegetarian
Servings: 8
Author: Hana Itzhaki

Ingredients

  • 1 medium eggplant
  • 1 red pepper
  • 1 jalapeño
  • 1 clove of garlic crushed
  • 1 T. olive oil
  • Juice of 1 lemon
  • ¼ t. salt
  • ¼ c. packed flat leaf parsley finely chopped
  • 1 T tahina paste or mayo optional

Instructions

  • Cut eggplant and red pepper lengthwise and lay cut side down on a broiler pan lined with foil and sprayed with cooking spray. Place jalapeño on broiler pan with eggplant and pepper.
  • Broil at 550 degrees F. for 10-15 minutes. Once the red pepper is mostly blackened, remove from the oven and place in a bowl. Cover and allow the pepper to steam.
  • Turn the jalapeño over to blacken the other side. Broil 5-10 minutes more or until mostly charred. Once charred, remove jalapeño from the oven and place in the bowl with the red pepper. Cool until the peppers can be handled.
  • Continue to roast the eggplant for an additional 5-10 minutes, for a total cooking time of 30 minutes. Remove from the oven and allow to cool on the pan. Once the eggplant has cooled, scoop out the flesh with a spoon careful remove all of the charred skin. Place the eggplant flesh into a medium bowl. Mash with a fork until eggplant is no longer stringy.
  • Remove the cooled peppers from the bowl. Peel the charred skins and  discard seeds. Chop into a ¼ in. dice. Add the peppers to the eggplant. Add remaining ingredients. Stir to combine. Makes 1 cup.
  • Blend in the tahina paste or mayo if using.

Notes

This recipe is also great with roasted garlic instead of the raw it you have some on hand.