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Tangy Eggplant and Mushrooms (Parve)

  • 180minutes

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Source: kosherfood.about.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B9
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 medium unpeeled eggplants, cut into 1-inch cubes

  2. salt, for sprinkling

  3. 2 large sweet red peppers, cut into thin strips

  4. 5 Tablespoons (or more) oil, for frying

  5. 1/4 pound (110 grams) fresh mushrooms, sliced, or 1 4-ounce (110 grams) can mushrooms

  6. 6 cloves garlic, minced

  7. 2/3 cup vinegar

  8. 1 teaspoon salt

  9. 2 teaspoons sugar

Instructions Jump to Ingredients ↑

  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.

  7. YIELDS: 8-10 servings.

  8. SOURCE: Classic Kosher Cooking , by Sara Finkel. Recipe reprinted with permission from Targum Press.

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