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Eggplant Salad

by Passover Spice and Spirit

  

Library » Holidays » Passover » Recipes » Side Dishes | Subscribe | What is RSS?

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1 eggplant
2 hardboiled eggs
1 minced onion
Olive oil
Lemon juice
Salt

Bake eggplant wrapped in aluminum foil at 375ￜ for approximately 1 hour or until peel is black and brittle. Peel and cube eggplant and cook in medium saucepan with 1/4 to 1/2 inch water on bottom. Cook over medium flame until soft.

Mash cooked eggplant together with eggs and onions. Add oil, lemon juice, and salt to taste.

From Spice and Spirit, The Complete Kosher for Passover Jewish Cookbook, published by Lubavitch Women's Cookbook Publications


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Passover
A Biblically mandated early-spring festival celebrating the Jewish exodus from Egypt in the year 1312 BCE.
Kosher
Literally means "fit." Commonly used to describe foods which are permitted by Jewish dietary laws, but is also used to describe religious articles (such as a Torah scroll or Sukkah) which meet the requirements of Jewish law.
Lubavitch
Also known as “Chabad,” Lubavitch is the name of a Chassidic Group founded in the 1770s. “Lubavitch” is the name of the Belarusian city where four of the Chabad Rebbes (leaders) were based. Today, the movement is based in Brooklyn, New York, with branches worldwide. Two of the most fundamental teachings of Chabad are the intellectual pursuit of understanding the divine and the willingness to help every Jew who has a spiritual or material need.