Eggplant Salad (Israel)

Source: J. Chavelah
Prep time: 30 minutesCooking time: 1 hourTotal time: 1 1⁄2 hours


This is one of my husband's favorites.


1 1⁄2 pound
1 tablespoon
1 cup
flour (unsifted)
1⁄2 teaspoon
1 cup
olive oil
1⁄4 cup
vinegar (1/2 red wine vinegar & 1/2 white wine vinegar)
1⁄4 cup
onion (chopped)
1 clove
Garlic (crushed)
2 tablespoons
pimiento (chopped)
2 tablespoons
stuffed olives (chopped)


1. Without peeling, slice eggplant into 1/2-inch think slices.
2. Sprinkle slices with salt; let stand for 15-minutes.
3. Combine flour and pepper; coat eggplant slices in this flour mixture. Saute slices in 1/2 cup olive oil until golden brown.
4. Arrange eggplant in shallow baking pan and set aside.
5. Combine remaining olive oil, vinegar, chopped onion, crushed garlic, chopped pimiento and stuffed olives. Mix well.
6. Pour mixture over eggplant slices; let marinade at least 1-hour in the refrigerator before serving. To serve, arrange eggplant slices and garnish with ripe olives.