Ingredients
- 1 large eggplant
- olive oil
- 1-2 medium scallions or one shallot or small onion, chopped
- 1 clove garlic, finely chopped
- 1 tomato, chopped (optional)
- ½ cup chopped roasted bell pepper (optional)
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- salt and freshly ground black pepper, to taste
- 2-3 Tbsp parsley, chopped
Instructions
- Preheat the oven to 425°F.
- Wash the surface of the eggplant, then wipe it dry. Coat the surface with a thin film of olive oil. Prick the skin in a few places with the tines of a fork. Place the eggplant on a baking sheet and roast for about 25 minutes, turning the eggplant once or twice during the cooking. (You can also cook the eggplant atop a gas burner or on an outdoor grill.)
- Remove the eggplant from the oven. When the eggplant is cool enough to handle, discard the skin and stem, and place the flesh in a bowl. Mash the eggplant with the back of a fork.
- Add the scallion, garlic, optional tomato and/or bell pepper and olive oil, and mix the ingredients to distribute them evenly. Add the lemon juice and mix again. Season to taste with salt and pepper; sprinkle with some parsley, mix until combined.
Notes
Store potlagela in an airtight container in the refrigerator for up to a week.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mizrahi