Roumanian eggplant salad

By | September 1, 2013

roumanian-eggplant-salad-1.jpg

In the past, I’ve made eggplant salads that involved a fair amount of oil. Sometimes I was okay with that, sometimes not so much. It sort of depended on what kind of dessert I had planned.

But see, that’s what I love about this roumanian eggplant salad. It uses only two tablespoons of oil and still tastes great. No guilt, no justifications, yes flavor. That’s what the tahini paste, fresh lemon juice, and dill are for.

The other thing I love about this dish is that it doesn’t involve a lot of chopping, which again, is a characteristic shared by most other eggplant salads I’ve made. I love those guys, but there’s really something to be said about cutting up an onion and an eggplant and that’s all.

If you’re looking for a new salad for Rosh Hashanah, and you don’t feel like frying or doing lots of chopping, roumanian eggplant salad is exactly what you need.

Come back soon — I’ve got an easy shmeasy sweet spread for your yom tov challah!


2 Comments

Ofira on September 3, 2013 at 10:22 pm.

I just made ths for Tom Tov. I ad to hold myself back from gobbling it all up! It is SI tasty. Next time i am doubling the recipe!!!

Reply

Tali Simon on September 4, 2013 at 5:01 am.

Woohoo! Made ours yesterday, too. :)

Reply

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