Shabbat Eggplant

Name: Shabbat Eggplant
Prep time: 30 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: eggplants; Kosher salt; oil; cilantro; garlic; lemon; olive oil; paprika

30 mins prepServes 4

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!

4 servings

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Instructions

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.

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Shabbat Eggplant

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