Last night, our Adult Education Jewish Cooking Class with Hollis O’Brien was filled! Everyone in the class had a fabulous time cooking many dishes from around the world. There were lots of laughs and new friendships formed, and we wanted to share one of the recipes with you.
Israeli Eggplant and Tomato Salad
2 – 3 large eggplants
2 Tbs. fresh lemon juice
3 garlic cloves, minced
1/4 cup olive oil
2 tsps. chopped fresh mint
1 Tbs. chopped parsley
4 tomatoes, diced
4 scallions, finely sliced
Handful of pomegranate seeds
Salt and pepper to taste
1. Pierce the eggplant in several places with tip of sharp knife. Either grill on top of the stove or on a grill outside turning until completely blackened, collapsed and cooked through – about 20 to 30 minutes. Alternatively, you can roast on a baking sheet in the oven at a very high temperature in the oven – 450° to 500° for about 30 to 40 minutes (the skin will be very wrinkled and the eggplant will be soft.)
2. When the eggplant is done, plunge it into a bowl of cold water; peel while warm and place in a strainer or colander. Press out as much of the juices and water as possible.
3. Transfer to a bowl and mash with a wooden spoon or fork. Add the lemon juice, garlic, olive oil, chopped parsley, mint and salt and pepper.
4. Spread the eggplant on a large flat plate and sprinkle all over with scallions, diced tomatoes and pomegranate seeds.
5. Serve with pita bread or crackers.
ENJOY!! If you decide to make this dish too, let us know how it turns out!
Here are a few photos from last night’s class!
Israeli Eggplant and Tomato Salad
Nancy Shcharber, Hollis O’Brien, Sara Camm, Paula Handler
Renee Siembieda, Carol Kanofsky, David Leibsohn, Linda Bergman, Nancy Shcharber
Stephanie Wilner and Lisa Cohen
If you have not been to a cooking class with Hollis, it’s an experience you won’t want to miss! Keep your eyes open for future classes!
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