Simple Eggplant Salad

Eggplants are plentiful and inexpensive in local Israeli markets, so they become a staple in local restaurants and at most home meals especially over Shabbat.

Lunch in Tiberias

If you’ve ever been to Israel and sat down at a restaurant that starts out by serving you 6 or more different salads in small bowls with fresh bread even before you order….

Then you’ll probably recognize this eggplant salad dish!

Whether you want to relive that experience, or if you want to try it at home for the first time… here’s an easy eggplant salad recipe to start with to help you feel like you are in Israel.

It’s quick and easy!

Please share with us your own favorite recipes that use our Oil and we’ll post them in future posts and newsletters.

Ingredients:

• 2 or 3 medium sized eggplants
• 1 tomato
• 1 onion
• 2 garlic cloves
• Juice from ½ lemon
• Salt & pepper to taste
• 1/3 cup of Galilee Green Olive Oil or more as needed

Directions:

1. Roast the eggplants until skin can be peeled off.
2. Place eggplants in colander and drain and chop
3. Finely chop the tomato
4. Finely chop the onion
5. Crush the 2 cloves of garlic
6. Place all the ingredients in a bowl and mix them together.

We like to serve this salad at room temperature to serve as an appetizer along with the sliced challah bread at our Shabbat meals.

Other salads and side dishes that will complement this is roast garlic, pesto, morrocan carrot salad and others.