Sephardic Eggplant Salad
Salata De Berendjenas Fritas
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 dishmarinated 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.
Ingredients
3-4 medium eggplants (aubergine),about 3 pounds (1 kg)
kosher salt
Marinade:
2 tablespoons fresh lemon juice
½ cup white wine vinegar, plus more if needed
3 teaspoons granulated sugar
3 medium garlic cloves, finely chopped
1 teaspoon kosher salt, plus more if needed
pinch of ground white pepper
2 tablespoons fresh basil leaves, shredded (divided)
2 tablespoons flat-leaf parsley, roughly chopped (divided)
sunflower oil, for shallow frying
2 roasted red bell peppers, peeled (optional)
Preparation
Peel the eggplants, the stem end and cut into ½ inch (1.25 cm)thick slices lengthways. Place the eggplant slices in a large colander over a bowl and sprinkle with one tablespoon saltand toss to coat. Place a heavy plate on top of the eggplant to weigh it down and leave for 30 minutes to drain the bitter liquid. Spread the drained eggplant on a large tea towel and pat dry.
Meanwhile, in a medium bowl, place the lemon juice, white wine vinegar, sugar, garlic, 1 teaspoon of salt and a pinch of white pepper. Stir in one tablespoon each of basil and parsley and mix to combine. Taste, adjust the seasoning, then pour the marinade into a serving dish.
Heat ½ inch sunflower oil in a large frying pan over medium heat. Working in batches fry the eggplant, turning once, 3 to 5 minutes per side, until fork tender and golden brown on both sides. Continue with the remaining eggplant being sure to replenish the oil as needed, and to let the oil temperature return.
Arrange the eggplant in the serving dish in layers, spooning the marinade and fresh herbs over the layers to soak up the flavors. Add roasted red peppers, if using. Cover with plastic wrap for the flavors to meld, at room temperature, for about an hour.
To serve, scatter with the remaining parsley and basil leaves. The salad keeps well in the fridge.
Stella’s Hint:
*To grill: Slice eggplant into ½ inch thick slices with skin. Preheat oven to 220°C. Line tray with baking parchment. Place griddle pan on high heat, once hot, brush eggplant slices with 2 tablespoons olive oil. Grill for 2 minutes turning them halfway for both sides to get grill marks. Drizzle a tablespoon of oil over eggplant. Roast for 25 minutes or until eggplant is tender. Immerse in marinade.