SEPHARDIC EGGPLANT SALAD

Eggplant holds a special place in Judeo-Spanish cuisine in medieval Spain, and when the Sephardim settled on the island of Rhodes, their love for this prized vegetable flourished under the influence of Ottoman cooking.

Salata de berendjenas fritas is a beloved Rodesli fried eggplant dish marinated in vinegar, garlic, and fresh herbs, a staple at the Sephardic table.

I like to add roasted red peppers for the vibrant color and sweet, smoky depth that soaks beautifully into the acidic sweet marinade. Berendjenas fritas are sublime served alongside grilled dishes or as part of a meze spread to tuck into warm pita bread.