The Labor of Love Eggplant Salad
Every Shabbos & Yom Tov I make this salad for my DH. He loves it and although a total potchke I love making it for him and the rest of my family & friends. I hope you also enjoy.
Shoshana’s Eggplant Salad parve 8 - 10
Ingredients:
3 to 4 large eggplants
Kosher salt
Mix of grape seed oil and olive oil
1 - 2 tablespoons minced garlic
1 cup chopped cilantro
½ cup tomato sauce of choice
1 to 2 tablespoons red pepper flakes (if you don’t like spice omit)
Step-By-Step Directions:
Cut the eggplant into ¼ inch sized cubes.
Layer the cut eggplant in a deep colander with lots of kosher salt. Cover with a
dish towel and let drain overnight or for 6 - 8 hrs.
When the eggplant has fully drained, rinse repeatedly to remove as much salt as possible.
In a deep frying pan heat the grapeseed and olive oil - you will need about a half inch of oil or more.
Place the minced garlic intothe hot oil. When the garlic starts to brown add a few cups of the drained eggplant cubes.
Fry until brown and golden.
Drain on paper towels over a paper bag.
Continue this process until all of the eggplant is cooked and drained.
Once drained from frying, place in a bowl and add the tomato sauce, chopped cilantro and red pepper flakes. Mix well.
Serve at room temperature or chilled - this gets better overnight.