Israeli Fried Eggplant and Red Pepper Salad (Parve)
Source : Giora Shimoni, Your About.com Guide to Kosher Food
This Fried Eggplant and Red Pepper Salad is delicious.
The down side is that the recipe requires frying, which increase prep
time and fat content.
The up side is that everyone will leave your table raving about the
tasty eggplant dish.
Serve as an appetizer, salad, or side dish for a Jewish holiday or
Sabbath dinner or lunch.
Prep Time: 30 minutes Cook Time: 30 minutes
Ingredients:
3 eggplants, cut (unpeeled) into 3/4-1 inch slices
2 red bell peppers, sliced into strips
canola oil for deep frying
1/3 cup ketchup
2 Tbsp. white wine vinegar
3 crushed garlic cloves
salt according to taste
parsley, chopped (optional)
Preparation:
Put eggplant slices in a colander.
Sprinkle salt on them.
Let them sit for 30 minutes.
Drain and pat dry with papers towels.
In a deep pot, heat oil until hot.
Deep fry the eggplant slices until golden.
Remove with a slotted spoon.
Cool in paper towels to remove excess oil.
Remove most of the oil from the pot, and add the red pepper slices.
Saute until just softened.
Put the eggplant and red pepper in a large bowl.
In a small bowl, mix the ketchup, vinegar and garlic.
Gently stir into the eggplant and red pepper salad.
Add salt according to taste.
Cover and refrigerate.
This salad is best when it sits for a few hours or overnight before serving.
Serving Suggestions: Serve cold. Serve the salad in a shallow dish in
1-2 layers. If desired, garnish with chopped parsley.
Variation: Some people dust the eggplant slices lightly with flour
before frying.
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