1 minute read
In the Kitchen
In The K tchen Eggplant and Tomato Salad
By Naomi Nachman
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Many of my readers know of my love for tomatoes. Tomatoes usually ripen and are in full picking season in August. I try to use tomatoes as much as I can when their flavor is at their peak. This is one of my most popular recipes served at my Shabbat table.
Ingredients
◦ 1 large eggplant ◦ Kosher salt
◦ Canola oil
◦ 1 cup cherry tomatoes, halved ◦ ½ red onion sliced into half-moon rings ◦ Juice of a fresh lemon
◦ 2 cloves fresh crushed garlic ◦ ½ teaspoon cumin ◦ Olive oil
Preparation
Preheat oven to 400°F.
Slice the eggplant lengthwise into 4 spears, and then cut each spear across into 1-inch chunks. Arrange the eggplant in a single layer on a cookie sheet lined with parchment paper. Sprinkle with kosher salt, then drizzle with extra virgin olive oil. Toss well.
Place the cookie sheet into the oven for 30 minutes or until the eggplant has become brown and soft in the center.
After the eggplant has cooled, placed in a salad bowl. Add tomatoes, onion, lemon, garlic and cumin. Drizzle with a little olive oil and add some salt if desired. Garnish with fresh chopped cilantro or parsley.
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
