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Jewish Recipes --> Recipes --> Vegetable Dishes --> Eggplant

Chopped Eggplant
Yield: 12 servings
Recipe Ingredients: 
  • 2 medium eggplants
  • 2 medium onions, sliced
  • 2 cloves garlic, sliced
  • 2 green bell peppers, seeded and sliced
  • 1 jalapeno pepper, seeded and sliced
  • 4 tablespoons olive oil
  • 2 teaspoon white vinegar
  • salt and pepper
  • Pierce eggplants with a sharp knife in several places.
  • Bake at 350 degrees for 40 minutes, or until soft.
  • Remove from oven and cool. Sauté onion, garlic, bell pepper and jalapeno pepper in olive oil until soft.
  • When eggplant is cool enough to handle, peel and cut into 2-inch pieces. Put in food processor along with sautéed ingredients.
  • Pulse 3 or 4 times, until mixture is smooth, but not over processed.
  • Place in a bowl and stir in vinegar.
  • Season with salt and pepper to taste.
  • Refrigerate. Serve with fresh challah or crackers.

 

Cooking Tips:

Brain Food

Research on eggplant has focused on an anthocyanin phytonutrient found in eggplant skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. In animal studies, nasunin has been found to protect the lipids (fats) in brain cell membranes. Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell from free radicals, letting nutrients in and wastes out, and receiving instructions from messenger molecules that tell the cell which activities it should perform.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods