Sara Finkel shares this Tangy Eggplant and Mushrooms Salad Appetizer in her bestselling cookbook, Classic Kosher Cooking. Her guests love these cubes of eggplant, sauteed with mushrooms and sweet red pepper strips, and marinated in a piquant sauce.
Prep Time: 2 hours, 30 minutes
Cook Time: 30 minutes
Ingredients:
- 2 medium unpeeled eggplants, cut into 1-inch cubes
- salt, for sprinkling
- 2 large sweet red peppers, cut into thin strips
- 5 Tablespoons (or more) oil, for frying
- 1/4 pound (110 grams) fresh mushrooms, sliced, or 1 4-ounce (110 grams) can mushrooms
- 6 cloves garlic, minced
- 2/3 cup vinegar
- 1 teaspoon salt
- 2 teaspoons sugar
Preparation:
1. Sprinkle eggplant with salt and let stand for 30 minutes.
2. Rinse with cold water and blot dry.
3. Saute eggplant and red pepper in 4 tablespoons of oil until soft, but retaining shape (about 25-30 minutes, covering during last 5-10 minutes). Transfer to a bowl.
4. Saute mushrooms and garlic in remaining oil, stirring over low heat for 5 minutes.
5. Add mushrooms to the eggplant and red peppers in the bowl. Add vinegar, salt and sugar.
6. Marinate for at least 2 hours or overnight. Serve cold or hot.
YIELDS: 8-10 servings.
SOURCE: Classic Kosher Cooking, by Sara Finkel. Recipe reprinted with permission from Targum Press.
2. Rinse with cold water and blot dry.
3. Saute eggplant and red pepper in 4 tablespoons of oil until soft, but retaining shape (about 25-30 minutes, covering during last 5-10 minutes). Transfer to a bowl.
4. Saute mushrooms and garlic in remaining oil, stirring over low heat for 5 minutes.
5. Add mushrooms to the eggplant and red peppers in the bowl. Add vinegar, salt and sugar.
6. Marinate for at least 2 hours or overnight. Serve cold or hot.
YIELDS: 8-10 servings.
SOURCE: Classic Kosher Cooking, by Sara Finkel. Recipe reprinted with permission from Targum Press.
