Eggplant | Imamother

SixOfWands

Wed, Apr 22 2020, 10:13 am

My beloved Nana (a”h) was an amazing cook as well as an amazing grandmother. But my mother (a”h, also an amazing mom) wasn’t interested and I was too young, so many of her recipes died with her. But I have finally pretty much recreated her eggplant. My mistake was assuming it must have been Russian, as that’s where her family was from. I forgot that families shared recipes; it’s Romanian.

Can be doubled or tripled, depending on size of food processor.

1 eggplant, ok if it’s overripe and going soft.
1/2 to 1 small onion
1 green pepper
2 cloves garlic (who are we kidding, LOTS of garlic)
2 Tbsp EVOO
1 Tbsp white or white wine vinegar
Salt to taste

Roast eggplant at 400 degrees for 45 minutes, or until very very soft. Allow to cool.

Place onion and garlic in food processor using S blade to chop. Add flesh of eggplant and other ingredients. Chop. Enjoy.

It was a ton of work without a food processor, so Nana didn’t make it that often, and we all demanded our shares. Now, it’s pretty easy.

SixOfWands

Wed, Apr 22 2020, 12:12 pm

jewishmom6 wrote:

We make roasted eggplant but it takes soo long.

you roast eggplant whole?
then blend all together?

Yes. Whole. I stab it a few times so it doesn't explode. I don't use the skin, only the flesh. But the skin peels off easily if you roast it long enough.