 |
|
 |
 |
|
|
Forum
-> Household Management
-> Kosher Kitchen
Chayalle
|
 Fri, Jan 04 2019, 9:35 am
I just peel and slice an eggplant, and lay it out on a plate lightly sprinkled with salt (okay to stack the slices as you salt them) for about 20 minutes or so. This draws out the bitterness and also flavors the eggplant.
I then fry the eggplant in batches on both sides until golden and very soft. Place into a container - it will kind of break up into soft chunks. Delicious served with Challah as a dip, or with pasta.
| |
|
| Back to top |
 0
|
Rutabaga
|
Fri, Jan 04 2019, 9:45 am
|
DH makes a really yummy one. He roasts a whole eggplant and also roasts some cloves of garlic. He cuts the cooked eggplant in half and scoops out the flesh. He purees it in the food processor with the roasted garlic and some olive oil and salt (maybe pepper?) to taste.
| |
|
| Back to top |
0
|
jewishmom6
|
Fri, Jan 04 2019, 10:06 am
| Rutabaga wrote: | | DH makes a really yummy one. He roasts a whole eggplant and also roasts some cloves of garlic. He cuts the cooked eggplant in half and scoops out the flesh. He purees it in the food processor with the roasted garlic and some olive oil and salt (maybe pepper?) to taste. |
this sounds good. By roasting do you mean broiling or on 400? Do you use fresh garlic?
| |
|
| Back to top |
0
|
Rutabaga
|
Fri, Jan 04 2019, 11:33 am
|
Our broiler doesn't work so probably just roasting in the oven at high heat. Fresh cloves of garlic get roasted and then added to the eggplant, if that's what you're asking.
| |
|
| Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
