Shabbat Eggplant
Serves 4
30 mins prep
10 mins cook
40 mins total
This Shabbat Eggplant dish features gorgeous fried eggplant served with red cilantro chimichurri, which makes for a perfect pairing with fresh Challah and various dips. The eggplants are fried until golden and are topped with a drizzle of chimichurri for an explosion of flavor. A delicious addition to any meal!
0 servings
1: Slice eggplant rounds about 1/2 inch thick. Place on paper towels. 2: Sprinkle kosher salt on top. Let sit for about 30 minutes so that the moisture can escape from the eggplant. 3: Heat a pot of 2 inches of oil to medium high heat. 4: Use damp paper towels on eggplant to gather the moisture. Place eggplants in hot oil to fry. Fry until golden, about a minute each side. 5: Transfer to a dish lined with paper towel. 6: Process cilantro and garlic until very fine in a mini food processor. Add lemon, olive oil, and paprika to the processor. 7: Before serving eggplant, drizzle chimichurri on eggplants.
