Felicia Wertz’s Eggplant Salad

1 large eggplant, left unpeeled

2 garlic cloves, peeled

1/4 cup Italian (flat-leaf) parsley

3 tbsp. olive oil

Juice of 1 medium lemon

1 tbsp. red wine vinegar

Salt and pepper, to taste

Additional chopped fresh parsley for garnishing


Grill or broil a whole eggplant until charred on all sides. Remove from heat and allow to cool.

Cut open eggplant and scoop out flesh into the food processor bowl. Add garlic, 1/4 cup chopped parsley, olive oil, lemon juice, and red wine vinegar. Process until well mixed and just a bit chunky. Taste for seasonings, adding salt and pepper as desired.

Place salad in a serving bowl and sprinkle with chopped parsley.

Serve salad at room temperature with challah. May be prepared up to one hour in advance.