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Parve
Easy
6 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
No Diets specified
Submitted by Dovid Sauer
This is a delicious flavorful eggplant dip we serve every Shabbos with the fish. It’s baked, but tastes fried!!
2 whole eggplants, cut up
1/2 cup oil
salt
pepper
2 whole lemons, squeezed
1/2 cup fresh parsley, chopped up
1 tablespoon crushed garlic
2 teaspoons ketchup
salt, to taste
Cut up eggplant into small pieces.
Put on pan with oil , salt and pepper for taste.
Bake on high until eggplant is soft (about 30 minutes.)
Meanwhile make sauce : Squeeze two lemons into a bowl (it’s ok to keep the pits in). Add chopped parsley, garlic, ketchup, and salt.
Let marinate and enjoy!
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