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I always love a hearty vegetable that presents well, even at a barbecue. When we grill all summer long, this is a great one to include on Fridays for an easy and delicious Shabbat side dish. Yields 1 eggplant
1 medium eggplant, peeled
1 tablespoon Gefen Olive Oil
1 teaspoon salt
1 teaspoon chili powder or smoked paprika
1 teaspoon smoked garlic powder (or regular, if you can’t find smoked)
1/4 teaspoon black pepper
prepared techinah, for serving
Preheat grill to medium heat (around 400 degrees Fahrenheit/200 degrees Celsius). Spray the grill very well so that the eggplant doesn’t stick.
Combine the oil and spices and brush all over the eggplant. Grill for 40 minutes, turning every 10 minutes. Serve with techinah.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger
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