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!
Mildly adapted from The New Enchanted Broccoli Forest
Yield: 4 servings
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- Black pepper, to taste
- 1 medium eggplant, peeled and cubed
- ½ tsp salt
- 3 Tbsp tahini paste
- 3 Tbsp water, plus more as needed
- Juice of ½ small lemon
- ¼ cup fresh dill, chopped
1. Heat oil and saute onion over medium heat for 5 minutes. Reduce heat to low, add garlic and black pepper, and cook an additional 1 minute.
2. Add eggplant and salt and stir. Cover while you prepare the tahini.
3. In a cup or small bowl, stir tahini paste and water until smooth. Spoon it over the eggplant and stir so it becomes gently coated in the tahini. Cook, covered, over low heat for 15 minutes. Once or twice during the cooking time, check to make sure the eggplant isn’t sticking to the pan (add a tablespoon or so of water to loosen it if needed).
4. Let cool briefly, then add lemon juice and dill and stir to distribute. Can be served cold or at room temperature.