Try this Israeli favorite: Roasted Eggplant in Marinade

Spread disks on towel and salt them

after beads of “sweat” form, pat dry

chop garlic in a processor

Roasted Eggplant is one of Israel’s national dishes. It’s served in so many ways in so many dishes… from baba ganoush to mock chopped liver! Shmuel loves it plain roasted fresh from the oven. I prefer the roasted eggplant with this oil/vinegar/garlic/Tamari marinade.. yummy.

Roasted Eggplant Recipe

Ingredients:

• 3 medium eggplants
• 4 tablespoons of Galilee Green Olive Oil
• salt to sprinkle
• 1 teaspoon fresh chopped garlic
• 1 tablespoon of Tamari sauce or soya sauce
• 2 tablespoons of sugar (use only 1 tablespoon if you’re using soya sauce)
• 2 tablespoons white vinegar
• 1/2 cup water

Directions:

1. Cut eggplant in 1/2 inch round circles. Lay flat on a towel and sprinkle each piece with a little salt. When liquid from the eggplant beads up on the surface, wipe with a paper towel.
2. Line a cookie sheet with baking paper (parchment) and spread 2 tablespoons of Galilee Green Olive Oil evenly on the paper.
3. Place the circles of eggplant side by side turning each piece over once to coat both sides.
4. Place the cookie sheet in a preheated oven on broil and watch closely until it turns golden brown. Then flip each piece over to grill the other side. Repeat with the second batch.
5. Place grilled circles in a deep dish. Mix remaining ingredients and pour over eggplant.