Lemony Eggplant Salad

There’s something about this salad that just hits different. Roasted eggplant, sweet red pepper, a little heat from the jalapeños, and that pop of tangy preserved lemon that brings it all together.

It’s simple, full of flavor, and absolutely perfect with challah on Shabbat (or honestly, any day of the week!).

• 1 eggplant, cubed

• 1 red pepper, cut into large pieces

• 2 jalapeños, sliced in half lengthwise (I left the seeds in for heat)

• ¼ preserved lemon, minced

• ½ cup finely chopped cilantro

• 2 garlic cloves, crushed

• Olive oil

• Black pepper

• Salt (only if needed)

DIRECTIONS:

1. Preheat oven to 400°F. Place the cubed eggplant on a baking sheet, spray with oil and roast for 20–25 minutes until soft and golden.

2. Meanwhile, place the red pepper and jalapeños face-down on a baking sheet. Broil until the skins are charred.

3. Transfer the roasted peppers to a bowl, cover, and let them steam for a few minutes. This makes the skins easy to peel.

4. Once cooled, peel and chop the red pepper and jalapeños into small pieces.

5. In a large bowl, combine the chopped vegetables with the roasted eggplant.

6. Add the minced preserved lemon, cilantro, crushed garlic, black pepper, and a generous drizzle of olive oil.

7. Mix well, then taste before adding any salt. The preserved lemon adds plenty of saltiness.

Enjoy,

Guila