When I started helping in the kitchen of Beit Chai, we had certain set salads every week for erev shabbat. As the responsibility of Jacques and myself grew, we started experimenting with new and different salads. One of the salads we had made weekly was a tomato based eggplant salad which we now only very seldomly make. Most of the time if we make it, we make it as for a filling for vegetarian lasagna. As a replacement, we started making this sweet and sour eggplant salad. It is an absolute favourite Shabbat salad among our guests.
What you need
- Eggplant, aubergine, brinjal
- Onions
- Red peppers
- Vinegar
- Sugar
- Salt and pepper
- Sesame seed for garnish
We start by dicing the onions and peppers into small pieces and then fry them together in olive oil. I prefer to use our non-stick pot (yes frown if you must) as the eggplant needs a lot of time on the stove to become nice and soft. I have found with any other pot it tends to burn to the bottom of the pot. If there is anything besides a messy kitchen I really dislike, its a burnt pot. So if you do not mind scrubbing a pot please feel free to use a normal stainless steel pot.
While I am frying the onions and peppers, Jacques normally cuts the eggplant into small 1.5cm squares. Once the onions and peppers are lightly caramelized or sautéed, we add the eggplant. Usually at this point Jacques also dumps a half a bottle of olive oil on the eggplant. Okay I’m exaggerating a bit but some extra olive you is welcome. The pot might seem very full but bear in mind the eggplant loses a lot of volume while cooking. Stirring regularly we cook it together until the eggplant starts changing from its dry spongelike appearance to a moist appearance.
Then we add the vinegar, sugar, salt and pepper and allow the eggplant to cook for at least 30 minutes with the lid of the pot on. You will need to stir it occasionally to prevent it from burning. It a good idea to taste it and add more vinegar if you feel it’s not acidic enough or more sugar if you need to sweeten it a bit. You might need to add a bit of both if you see it drying out a bit as it cooks.
The salad is ready once the eggplant is completely soft and has totally lost its sponge-like texture. Allow it to cool and store in the fridge. We normally make if the day before. When serving it you can sprinkle some sesame seed on top.
