US-Israel Recipes: Marinated Eggplant

A staple in Israel, eggplant is also a favorite around the world.

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Naomi Nachman, Joy of Kosher,

Marinated Eggplant
Marinated Eggplant

This is my mother, Miriam Stein’s recipe, all the way from Sydney, Australia. She is famous for this fabulous dip. When I asked her for the recipe, she could only tell me, “shitz arein.” A little of this, a little of that—you know the expression. I reconstructed the recipe and I think mum would be proud.


Prep Time : 10 min

Cook Time : 10 min

Ready Time : 20 min


1 large eggplant

Canola oil for frying

Fist full of parsley, finely chopped

1 cup ketchup

4 tablespoon sugar

½ cup lemon juice

4 cloves garlic, crushed

Salt and pepper to taste


Slice eggplant into ¼ inch rounds. Heat oil in a large frying pan over medium heat. Fry eggplant in batches until light to medium brown, about 3 to 4 minutes per side. Drain eggplant in a colander. I leave a plate underneath the colander to catch the oil. Let drain for 1 hour.

Prepare the sauce: Combine the parsley, ketchup, sugar, lemon juice, garlic, salt and pepper. Add the eggplant to the sauce, being careful not to break up the eggplant slices.

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