About the Recipe
Every Friday I cube an eggplant and roast it for Shabbat. This time I added a few extra flavors, and I love how it turned out!
Ingredients
• 1 large eggplant or 2 small, skin on or peeled in stripes
• 1 red bell pepper
• 1 onion
• 1–2 serrano chilies, optional
• Avocado oil spray or any neutral oil spray
• 1–2 teaspoons salt, divided, to taste
• 3 tablespoons olive oil
• ½ bunch parsley, chopped
• ½ bunch cilantro, chopped
• 3 garlic cloves, minced
• ¼ cup lemon juice
• ¼ cup white vinegar
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Preparation
Directions:
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Cut the eggplant into 1-inch cubes. Cut the pepper and onion into large chunks and thinly slice the chilies.
Spread the vegetables on the baking sheet. Spray generously with oil and season with some of the salt.
Roast for 45 minutes to 1 hour, tossing occasionally, until golden and tender. Keep an eye on the vegetables so they don’t burn. Remove from the oven and let cool slightly.
Wash the herbs thoroughly, drain well, and dry on clean kitchen towels before chopping.
Toss the roasted vegetables with the herbs, garlic, olive oil, lemon juice, and white vinegar. Taste and add the remaining salt as needed.
Ready for your Shabbat table! Enjoy warm or cold straight from the refrigerator.