Ingredients
Scale
For the eggs:
- a carton of 1 dozen eggs
For the butternut squash:
- 1 medium butternut squash, peeled, seeded and sliced in half moons
- ⅓ cup extra-virgin olive or avocado oil
- ½ tsp salt
- ½ tsp sugar
For the eggplant:
- 3 medium eggplants, washed and dried
- kosher salt
- ⅓ cup avocado or vegetable oil
- 1 tsp garlic powder
- slice eggplant in ¼-inch-thick rounds
For the salad:
- 1 pint (10 ounces) cherry tomatoes, halved
- 2 Roma tomatoes, diced
- 3 Persian cucumbers, diced
- 1 red pepper, seeded and diced
- 1 purple onion, finely chopped
- 1 bunch Italian parsley, finely chopped
- 2 lemons, juiced
- 4 Tbsp olive oil
- salt and pepper, to taste
To serve:
- fresh pita or laffa
- amba
- turshi (pickled vegetables)
Instructions
- To make the slow-cooked eggs, preheat oven to 350°F.
- Double wrap your cardboard container of eggs in foil.
- Bake for 1 hour, then reduce heat to 225°F and bake at least 4 hours or overnight.
- Sprinkle kosher salt over the eggplant. Drain in colander for at least 1 hour.
- To make the squash and eggplant (you can do this a day in advance), preheat oven to 400°F.
- Cut up squash and place slices on a baking sheet. Coat with oil and dust with salt and sugar.
- Grease baking sheet with oil, then place eggplant slices in a single layer, making sure not to overlap. Sprinkle with garlic powder, then drizzle with a little more oil.
- Bake the squash and eggplant for 15-20 minutes until golden.
- Combine the first six ingredients for the salad in a serving bowl. Dress with lemon, olive oil, salt and pepper 10-15 minutes before serving.
Notes
Note: You can make eggplant and squash a day in advance. Store, covered, in the refrigerator and let them come to room temperature before serving.
- Prep Time: 1 hours 15 minutes
- Cook Time: 5 hours 15 minutes
- Category: Entree
- Method: Baking
- Cuisine: Sephardic