Israeli Fried Eggplant Salad
This savory and tangy eggplant salad is great as a side or stuffed in a pita with falafel or shawarma.
Ingredients
- 1 eggplant
- 1/3 cup olive oil
- 4 cloves garlic sliced
- 2 tbsp white vinegar
- 2 tbsp ketchup
- 2 tbsp worcestershire sauce
- 2 pinches salt to taste
- 1 pinch black pepper to taste
- 1 pinch crushed red pepper (optional)
- 1 bunch parsley chopped
Instructions
- In oven, place rack on second highest level and turn on broiler.
- Slice eggplant lengthwise in half. Score the inside and drizzle 2 tbsp 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 1/2" 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.