Salads
Eggplant Salad (Salat Hatzilim)

M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​

Eggplant Salad
P | VEG | GF
Serves 8 to 24, depending on the rest of the menu

No Israeli meal is complete without at least one eggplant dish.
You can cook the eggplant in a very hot oven or on a grill, which gives it a rich smoky flavor.​
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Ingredients
2 large eggplants
2 cloves garlic, mashed
3-4 TBSP mayonnaise
1 TBSP extra virgin olive oil
Juice of ½ lemon
Kosher salt & pepper
Directions

1. In a pre-heated 450° oven or over a hot grill, char the eggplants whole, turning them frequently until charred all over. Put them in a bowl, covered with a tea towel or plastic wrap, to cool.
2. Remove the skins and drain off the liquid. The pulp should be very soft.
3. Add rest of ingredients to eggplant. Mix with a fork, mashing the pulp until it is creamy.
4. Taste and adjust the seasonings.

 
Serve with pita. Makes 6-10 servings, depending on the rest of the menu.
 

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