Recipe

Israeli Eggplant Appetizer Recipe


Israeli Eggplant Appetizer Recipe Hollyeats / All my dishes
1 year, 4 months ago
This is a lovely dish to make ahead and bring out as a salad, appetizer or accompaniment to grilled meats. Keeps in the fridge for several weeks.
Prep:30m Cook:10m Servings:4

Hollyeats

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Ingredients
  • 3 medium eggplants (aubergines)
  • 2 fresh red bell peppers, chopped OR
  • 4 canned pimentos (not as good)
  • 1 cup tomato ketchup
  • 1/3 cup white vinegar
  • 4 crushed garlic cloves
  • Salt & pepper to taste
  • Olive oil for frying

Directions
  1. Wash and dry eggplants.
  2. Remove stems and cut crosswise into 3/4" (2 cm) slices.
  3. Sprinkle both sides with salt and let drain in a colander for about 30 minutes.
  4. Dry with paper towels.
  5. Heat oil in a heavy skillet and fry the eggplant slices until golden. Add the fresh bell pepper (if using) the last 5 minutes of frying.
  6. Drain on paper towels.
  7. Place the hot eggplant and pepper into a deep bowl or crock.
  8. Mix ketchup, garlic, vinegar and seasonings and pour over the eggplant.
  9. Gently mix together, cover and chill for at least a few hours and up to several days before serving. It should be thoroughly chilled.
  10. Keeps, refrigerated and covered, for several weeks --if you can get it to last that long! I make a double recipe for this purpose.

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