Eggplant Salad with Pesach Seder Leftovers

Submitted by:
Adapted from Joan Nathan, Jewish Cooking in America

Preparation time:
Cooking time:

Difficulty: Easy - for beginners

Dietary guidance: v v 


Eggplants, 3-5 (or 3-5 lbs)
Lemon juice, 2 lemons
Scallions or leftover leeks from seder
Parsley leftover from seder
Salt, pepper
Olive oil, 1/4 c.


1. Pierce eggplants, place in pan, broil about 10 min on each side until charred. Let cool (ignore if masochist).
2. Place in heat-resistant bowl, slit, pour off water, pour in lemon juice.
3. Remove eggplant from skin, chop with leeks (sauteed leeks might be nice), add salt, pepper, and olive oil.
4. Sneak in some jalepenos if desired.


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