A very special Eggplant Salad Recipe

This recipe is truly something special. I am honored to have tried it and to be able to blog about this recipe. Not a lot of people are willing to share generational recipes and this recipe I think is especially special because it has been in Galit’s family since before the Holocaust in World War II. That makes this recipe close to 100 years old. Safta, in Hebrew, means grandmother. This is Galit’s grandmother’s (her father’s mom) recipe. Her grandmother was originally from Czechoslovakia and was sent to Palestine before Hitler invaded.

Galit’s family had survivors from the Holocaust. Her Grandmother Rachel, on her mother’s side, was the oldest of 6 children and survived. She later went on to  become a chef. Galit and her were very close and her talents and love for food were influenced by her Grandmother Rachel. I did not realize this when I was gobbling it down. I knew it was probably something Galit created or had been passed down, but I had no idea the history behind this recipe. I am so happy she has this recipe and humbled that she would share it with us. Also, I can see why it has been in the family so long, it is super delicious!

Safta Bella’s Roasted Eggplant Salad

2 Large eggplants

½  Red Bell Pepper (you can also add some green bell pepper to make it festive)

½ Yellow Bell Pepper

½ an Orange Bell Pepper

1 Large Tomato

2 Hard-boiled eggs

Mayonnaise

Fresh garlic (I use 3 or 4 cloves)

Salt

Fresh ground pepper

To roast eggplants:

Wrap entire eggplant tightly in aluminum foil.  Cook on outdoor BBQ grill, using a medium/high heat with the lid closed, for approximately 30-40 minutes. Turning two to three times while roasting. (Until very tender) or you can do it in the oven.

Cook in the oven by piercing the eggplant with a fork. Place the eggplant on a lined baking sheet.  Bake @ 350 for approximately 60 plus minutes or until the eggplant has collapsed and is very tender.  Under cooked eggplant is not so yummy.

Allow to cool, and then scoop/peel eggplant.

Chop the peppers and tomatoes into very small cube size bites.

Grate eggs using a cheese grater

Finely chop eggplant to create a mashed texture (do not use a blender or food processor)

Combine all ingredients in bowl and add approximately ½ cup mayonnaise.

Add garlic, salt and pepper to taste.  (Keep in mind that the garlic will have a stronger flavor tomorrow)

Chill for 3 – 4 hours before serving

Excellent with fresh bread or pita bread, pile it on.

Enjoy.

As a side note, if you want to make Babaganoush, it is just eggplant, mayo, garlic, salt and pepper.

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3 thoughts on “A very special Eggplant Salad Recipe

  1. Pingback: Menu Plan Monday « MommyTime

  2. Pingback: HOT GARLIC EGGPLANT SALAD » The Spice Style

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