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Sephardic Eggplant Salad
© Stephanie Meyer

Sephardic Eggplant Salad

  • ACTIVE: 45 MIN
  • SERVINGS: 8

Andrew Zimmern’s Kitchen Adventures

This festive Sephardic eggplant salad is almost more of a chunky dip than what we would traditionally call a salad.—Andrew Zimmern

Plus: Holiday Party Dip Recipes

  1. 3 large eggplants (about 2 1/2 pounds total)
  2. 1/2 cup chopped scallions (about 4 scallions)
  3. 2 garlic cloves
  4. 2 teaspoons dried oregano
  5. 2 cups parsley, chopped
  6. 2 tablespoons red wine vinegar
  7. 1 tablespoon fresh lemon juice
  8. 1/3 cup extra-virgin olive oil, plus more for brushing
  9. Kosher salt and freshly ground pepper
  10. 2 tomatoes, seeded and cut into 1/4-inch dice
  11. 2 tablespoons salt-packed capers—drained, rinsed and finely chopped
  12. Toasted pita bread, for serving
  1. Preheat the oven to 450°. Using a toothpick, pierce the eggplants all over. Place the eggplants on a rimmed baking sheet and brush with olive oil. Roast for 30 minutes, turning once, until the skin has blackened and the eggplants are tender. Slit one side of the eggplant and transfer to a colander to drain; let cool completely. Peel the eggplants, discard the seeds and cut into 1/2-inch dice.

  2. In the bowl of a food processor, combine the scallions with the garlic, oregano and 1 cup of the parsley and pulse until finely chopped. Add the vinegar, lemon juice and the 1/3 cup of olive oil and puree until smooth. Season the dressing with salt and pepper.

  3. In a serving bowl, toss the diced eggplant with the tomatoes, capers and the remaining 1 cup of parsley. Add the dressing and toss again. Season with salt and pepper and serve with toasted pita bread.

Make Ahead

The salad can be refrigerated for up to 6 hours.

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