Chopped Eggplant Salad (Aka Poor Man'S Chopped Herring) Recipe

Name: Chopped Eggplant Salad (Aka Poor Man'S Chopped Herring)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 medium onion, diced; 1 clove garlic, crushed; 2 tablespoons vegetable oil; 1 large or 2 small stalks of celery, peeled and diced; 1 small green bell pepper, seeded and diced; 1 slice of challah or white bread, crust removed; 3 tablespoons white or white wine vinegar; 1/4 teaspoon salt, add more to taste; a few grinds of black pepper; 2 hardboiled eggs, peeled and diced

Servings: persons

1 large eggplant
1 medium onion, diced
1 clove garlic, crushed
2 tablespoons vegetable oil
1 large or 2 small stalks of celery, peeled and diced
1 small green bell pepper, seeded and diced
1 slice of challah or white bread, crust removed
3 tablespoons white or white wine vinegar
1/4 teaspoon salt, add more to taste
a few grinds of black pepper
2 hardboiled eggs, peeled and diced

1
Pre-heat oven to 375 degrees f. Line a baking tray or dish with aluminum foil and pierce the eggplant with a fork in several places to prevent it from exploding in the oven. Roast eggplant for 30 to 45 minutes, or until it is very soft--time will depend on the size of the eggplant. Allow eggplant to cool.
2
Saute chopped onion and garlic in vegetable oil with a sprinkle of salt until translucent. Do not allow the onion to brown. Set aside to cool.
3
Soak bread in vinegar until saturated, then squeeze out as much of the liquid as possible.
4
Once eggplant has cooled, strip away and discard the skin, and spoon the pulp and seeds into a fine strainer to drain.
5
Using a mezzaluna or curve-bladed knife, chop all of the ingredients together in a wooden bowl, until they are an even consistency. Alternatively, use a food processor and pulse a few times until ingredients are blended into a shaggy mass. It should not be a smooth puree.
6
Taste and add salt, if needed. If you feel it needs more acid, soak another piece of bread with vinegar, squeeze the bread and chop it in--don't pour vinegar directly into the puree.
7
Serve as an appetizer salad, or as a spread on savory crackers or small pieces of rye bread.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggplant, 1 medium onion, diced, 1 clove garlic, crushed, 2 tablespoons vegetable oil, and more.

Yes, Chopped Eggplant Salad (Aka Poor Man'S Chopped Herring) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chopped Eggplant Salad (Aka Poor Man'S Chopped Herring)

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