Israeli Fried Eggplant Salad

This savory and tangy Israeli Fried Eggplant Salad is great as a side or stuffed in a pita with falafel or shawarma.  

Israeli Fried Eggplant Salad

---

4.45 from 9 votes

Prep time: 10 minutes minutes

Cook time: 20 minutes minutes

Total time: 30 minutes minutes

Cook ModePrevent your screen from going dark

PRINT RECIPE PIN RECIPE

DESCRIPTION

This savory and tangy eggplant salad is great as a side or stuffed in a pita with falafel or shawarma.  

INGREDIENTS

 

• ▢ 1 eggplant
• ▢ ⅓ cup olive oil
• ▢ 4 cloves garlic (sliced)
• ▢ 2 tablespoon white vinegar
• ▢ 2 tablespoon ketchup
• ▢ 2 tablespoon worcestershire sauce
• ▢ 2 pinches salt (to taste)
• ▢ 1 pinch black pepper (to taste)
• ▢ 1 pinch crushed red pepper ((optional))
• ▢ 1 bunch parsley (chopped)

INSTRUCTIONS

 

onoff

• In oven, place rack on second highest level and turn on broiler.
• Slice eggplant lengthwise in half.  Score the inside and drizzle 2 tablespoon olive oil on the inside of each half.
  
• Place both halves face down (skin side up) on cookie sheet (or aluminum foil) and slide onto shelf. Broil for 10 minutes.  The skin should be brown and start to dry. Remove from oven and let cool.
• When cool to touch, slice or dice eggplant into ½" slices or cubes.
• In a large skillet on medium heat, pour in remaining olive oil, eggplant and garlic. Cook for 5 minutes and then add vinegar, ketchup and Worcestershire sauce and cook another 5-7 minutes until eggplant starts to caramelize and liquid is reduced, stirring often.
• Remove skillet from heat, add salt, pepper and chopped parsley.  Mix well.  Serve warm or cold.

DID YOU MAKE THIS RECIPE?Tag me @gokoshercowboy and hashtag it #gokoshercowboy

See more salad recipes here.

Be the first to get new recipes when you sign up for the Kosher Cowboy newsletter.