Shabbat Eggplant (with Red Cilantro Chimichurri)

The perfect partner to fresh Challah!

And the BEST base to stack more dips. My go-to is this gorgeous fried eggplant with red cilantro chimichurri, topped with tchina and schug. PLEASE try this and let me know how your tastebuds went crazy😱

• 2 eggplants

• 2-3 tsp Kosher salt

• Oil

DIRECTIONS:

1. Slice eggplant rounds about 1/2 inch thick. Place on paper towels.

2. Sprinkle kosher salt on top. Let sit for about 30 minutes so that the moisture can escape from the eggplant.

3. Heat a pot of 2 inches of oil to medium high heat.

4. Damp paper towels on eggplant to gather the moisture. Place eggplants in hot oil to fry. Fry until golden, about a minute each side.

5. Transfer to dish lined with paper towel.

Red Cilantro Chimichurri

• 1 cup cilantro

• 1 large garlic clove

• 1/2 lemon, juiced

• 1/4 cup olive oil

• 1 tsp paprika

DIRECTIONS:

Process cilantro and garlic until very fine in a mini food processor. Add lemon, olive oil and paprika.

Before serving eggplant, drizzle chimichurri.

For full video, click here.

Enjoy,

Guila