Israeli Eggplant Salad
September 13, 2019

Thank you Chani Labkovski for sharing this delicious recipe – a great side dish for your gefilte fish!

2 medium eggplants
3 – 4 cloves of garlic
White vinegar
Oil for frying

Slice the eggplants about 1/4″ thick.
Fry each slice until brown on both sides and place on a paper towel to drain the oil.
Place in a container.
Pour the vinegar until the eggplant is 3/4 to mostly covered.
Chop the garlic and add to the eggplant.
Enjoy at your Shabbat table!

Israeli Eggplant Salad - Nosh of the Week