Eggplant Salad with Red Pepper and Scallions

A delicious recipe for smoked eggplant.

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eggplant

In Israel, there's a baba ghanouj (sometimes called baba ganoush) recipe for every taste. Even the smallest markets carry several versions of chatzilim (eggplant). Home cooks and restaurants alike relish the opportunity to tweak this classic, resulting in a multitude of interpretations for this Middle Eastern staple.

General Directions for Eggplant


Line stovetop with aluminum foil or burner covers. Turn a burner to high heat and place eggplant directly over burner grate, turning occasionally with tongs until all sides are charred and eggplant is soft, about 5 minutes per side or 15-20 minutes total. Remove to a baking sheet and let cool completely. Drain juices, remove skin and place eggplant pulp in the bowl of a food processor.

(I like my eggplant campfire-smoky--known as al ha'esh, or "on the fire" in Israel--but if the flavor is too strong, you can bake the eggplant on a baking sheet in a 400F oven for about an hour, then cool and skin the eggplant according to the directions below.)

This simple recipe is inspired by one I tasted at the Mahaneh Yehuda, Jerusalem's famous market (also known as the shuk). For this version, I would opt for the baked, not smoked, eggplant preparation.

Try this preparation, or try basic Baba Ganoush, Eggplant with Mayonnaise, or make all three and serve as a trio of dips or a crowd-pleasing first course at your next get-together.<<< Less

Ingredients



2 medium eggplants (about 1 to 1 1⁄4 lbs each)
1/4 cup diced red bell pepper, plus more for garnish
1 clove garlic, finely minced
1 scallion green included, thinly sliced, plus more for garnish
2 Tablespoons olive oil
1/4 cup lemon juice, plus more for garnish
1/2 teaspoon salt, plus more for garnish

Yield:

Makes 2 cups

Categories: Appetizer, healthy, Israeli food, Sephardic, Vegan, Vegetarian, Shabbat, Yom HaAtzmaut, Yom Yerushalayim

Directions

Prepare baked eggplant according to directions above and transfer to the bowl of a food processor. Pulse 10-15 times until eggplant flesh is chopped, but some chunks remain. Remove to a bowl and add red pepper, garlic, scallion, olive oil, lemon juice, and salt, stirring to incorporate all ingredients. Transfer to a bowl and garnish with additional red pepper and scallion. Serve with wedges of pita bread.

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Adeena Sussman

Adeena Sussman is a food writer and chef based in New York. She writes the bimonthly food column "Season to Taste" for Hadassah Magazine.