This Eggplant Artichoke Salad is the perfect addition to your salatim repertoire. Perfect for Shabbat or any weekday that you want to make just a bit more special. It is absolutely wonderful and so easy to make. While it may be at its absolute best the day you make it, I have successfully used it for 4 to 5 days, stored in the fridge. Just bring it to room temperature before serving. Then dig in with your challah, pita or Kubaneh bread. My husband and I went through half of an entire bowl in one sitting. It’s THAT good.
I know that there are people who say that they don’t like eggplant. I admit that I cannot understand a pronouncement like that. Eggplant, in all of its beautiful varieties, is one of the most versatile of vegetables. Okay, it’s really a fruit scientifically, I get it. But it’s savory; it’s sweet; it’s mushy enough to make into wonderful dips and it can be crispy. Eggplants can be wonderful side players or the star of the show.
The Eggplant Artichoke Salad is vegan/pareve on its own and will compliment a vegetarian or vegan meal. But it is equally delicious as a side with poultry, meat or fish. It’s a bit briny and bright with the smokiness from the roasted eggplant.
This salad originated with Sivan’s Kitchen and I have made some additions. Over time, I may make some more, although it is pretty perfect right now. And there are no special skills needed to make this and measuring is mostly by eye. The only cooking is the eggplant and everything gets dumped into one bowl. To serve, just spoon it into a favorite bowl.
RECIPE
INGREDIENTS
1 large eggplant (about 1 to 1.5 pounds)
12 oz. jar of marinated artichokes (they will be coarsely chopped AND you will use the liquid as part of the dressing)
1 good handful of chopped herbs (parsley, mint, cilantro or a mix)
2 to 3 garlic cloves, peeled and minced
salt and cracked black pepper to taste
About 15 grape or cherry tomatoes, halved if small or quartered if on the larger side
Juice of one large lemon
Drizzle of extra virgin olive oil
DIRECTIONS
Preheat the oven to 425 degrees F or 400 degrees F if using a convection oven with the fan
Pour enough Avocado or other neutral oil onto a rimmed sheet pan to cover the bottom with a thin layer.
Trim the eggplant and make 1-inch thick slices. Then cut the slices into a large dice – about 6 pieces per slice.
Place the eggplant onto the baking sheet without crowding and flat side down. Sprinkle with kosher salt and cracked black pepper and drizzle with avocado oil (or use a spray of oil.) Roast for 40 to 45 minutes, turning the pieces over once. (You don’t have to be too precious about it. Just take a spatula and flip a bunch at a time. Perfection is unnecessary.
While the eggplant roasts, prep everything else and toss it all in one bowl.
Once the eggplant is finished roasting, remove it from the oven to cool. Once cool, toss it in with the rest of the ingredients. Mix through and that’s it! Now enjoy!
