Eggplant Salad with Dill and Garlic

I found this recipe on epicurious as a Passover recipe (with matzoh instead of crackers) and it got rave reviews, even from non-eggplant fans! 

1 large eggplant, peeled and cut into 1/2-inch cubes
1 tablespoons kosher salt
1 red bell pepper
3 tablespoons olive oil
2 to 3 cloves garlic, thinly sliced
1-2 tablespoons fresh dill, chopped
1 tablespoon white vinegar
1/2 to 1 teaspoon sugar

In several large colanders set over bowls, toss eggplant cubes with salt. Let stand 1 hour to drain (skip this part if you don’t have time — both peeling and salting are more optional with very fresh eggplant—rr).

Meanwhile, using tongs or long-handled fork, hold peppers over open flame, turning until blackened on all sides, 2 to 3 minutes. (Alternatively, on rack of broiler pan under preheated broiler about 2 inches from heat, broil peppers, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer to large bowl, cover tightly with plastic wrap, and let stand 15 minutes. Peel, seed, and dice.

Rinse eggplant under cold water and blot dry with paper towels. In large heavy skillet over moderately high heat, heat 3 tablespoons olive oil until hot but not smoking. Sauté eggplant and garlic until tender, about 5 minutes. Drain on paper towels.

Transfer eggplant and garlic to large bowl. Add peppers, dill, vinegar, and sugar and toss to combine (or pulse a few times in a food processor). Chill overnight. Serve cold or at room temperature, accompanied by crackers.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s