A pure and delicious eggplant salad with the simplest of ingredients.
There are two types of great cooks. Some have knowledge of cooking before they officially start (perhaps they built up their knowledge little by little). Others knew nothing–they didn’t even know how to boil water for pasta before learning and catching on quickly. Rudy is one of the latter. She didn’t know the first thing when she started.
I’m proud to say that I taught her how to make potato kugel (I think my kids like her kugel more than mine by now! They definitely prefer her cholent!). Somewhere along the years the student became the teacher and I’ve taken recipes from her! This winter I ate this delicious eggplant dip that Rudy made and I asked her if we can share it with all of you. It’s perfect for Pesach as it’s a lighter version of typical babaganoush. This makes a big batch so if you are a small crowd you may want to make a smaller amount.
Rudy roasts her eggplants over an open flame, but we used this easier method to roast the eggplants. Scoop out the eggplant flesh.
Add garlic (you’re going to be cooking a lot in a few days. It’s worthwhile to prep your garlic ahead using this method)
and remaining ingredients.
Blend it up using an immersion blender.
That’s it!
A delicious, pure tasting, eggplant dip!
Rudy’s Eggplant Salad
Ingredients
- 3 eggplants
- 6 cloves garlic, crushed (or more if you like things more garlicky)
- Juice of 2 lemons
- ½ cup oil
- salt
Instructions
- Roast eggplants on an open fire, turning the eggplants often until the outside is charred and the inside is soft (see alternative method here).
- Place eggplants into a bowl and cover with plastic wrap. This step helps you peel the eggplants easily. Remove the inside pulp of the eggplants and place into a big bowl.
- Add garlic, fresh lemon juice, oil and salt. Blend all together with a stick blender. Taste and adjust seasoning. Store in the refrigerator. It will keep up for up to a week.
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