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      US-Israel Recipes: Marinated Eggplant

      A staple in Israel, eggplant is also a favorite around the world.
      By Naomi Nachman, Joy of Kosher
      First Publish: 6/2/2013, 12:00 AM

      Marinated Eggplant
      Marinated Eggplant
      INN: J.G.

      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.

      Times

      Prep Time : 10 min

      Cook Time : 10 min

      Ready Time : 20 min

      Ingredients

      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

      Directions

      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.

      Joy of Kosher with Jamie Geller is the No.1 kosher food and recipe website, featuring more than 6,000 recipes from Geller,kosher chefs, food bloggers and community members. The companion print magazine is published bimonthly and is revolutionizing the way people think about kosher food.