Easy Baked Eggplant Salad for Shabbat in 10 Minutes

This recipe offers a simple baked eggplant salad meant to stand out on the Shabbat table. It combines soft roasted eggplant with garlic, fresh red bell pepper and herbs, and it is described as especially flavorful after a few hours in the refrigerator before serving.

The dish is credited to Bat Sheva Pitusi. The article says it pairs well with challah, fish, meat, or any family meal, and that the ingredients are common and the preparation is very easy.

To make it, heat the oven to 200 degrees Celsius. Toss 2 large eggplants, cut into cubes, with 2 to 3 tablespoons of olive oil and spread them on a tray. Roast until the eggplant is soft and well browned.

In a food processor, pulse 3 garlic cloves, half a red bell pepper, and a generous amount of cilantro or parsley. Transfer to a bowl, add salt, black pepper, a little sweet paprika, a little cumin, and the juice of one fresh lemon, then mix well. Pour the dressing over the roasted eggplant, fold gently, and refrigerate in an airtight container until serving.