About the Recipe
A true Shabbat staple. This recipe has been in my husband’s family for as long as I can remember — it’s so delicious and seriously addicting! (I used one large eggplant, but you can also use two regular-sized ones.)
Ingredients
Ingredients:
1 extra-large eggplant (or 2 regular-sized)
4 garlic cloves, minced
2 Persian cucumbers (with peel)
1 firm Roma tomato
1/4 cup olive oil
A little less than 1/4 cup fresh lemon juice
1 teaspoon salt (add more to taste)
Drizzle of olive oil and sprinkle of salt for baking
Preparation
Directions:
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
Step 2: Prepare the Eggplants
Cut the eggplant in half lengthwise. Score the flesh diagonally in both directions, being careful not to pierce through the skin.
Step 3: Season and Bake
Line a baking sheet with parchment paper. Drizzle a little olive oil on the parchment where the eggplants will sit and sprinkle with salt.Place the eggplants face down on the baking sheet and bake for about 40 minutes without lifting them.
Step 4: Remove Flesh
When the tops of the peels look shriveled, remove the tray from the oven. Carefully lift the eggplants and scoop out the flesh. Let it cool completely.
Step 5: Chop and Mix
Finely chop the eggplant flesh and place it in a bowl. Add finely diced cucumber and tomato.
Step 6: Season and Combine
Add the minced garlic, lemon juice, olive oil, and salt. Mix well until everything is evenly combined.
Step 7: Serve
Transfer to a serving bowl and enjoy chilled.
Store leftovers in an airtight container in the refrigerator for up to one week!