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Recipe Collection

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Prep time: 1 hr

Cook time: 15 min

Yield: 8 servings

Recipe contributed by Tzvia Alankari. Moroccan cooks typically serve several courses of salads and side dishes for Shabbat, a great time to express creativity in the kitchen. This salad showcases fresh Israeli produce and is delicious warm or cold year-round.


  • 2 medium eggplants
  • 2 red bell peppers
  • 1 hot pepper (optional)
  • 2 garlic cloves, crushed
  • 1/4 cup olive or canola oil
  • Juice of 1 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Pierce eggplants all around with a knife. Put them and peppers on foil-lined try directly under the broiler for about 1 hour, turning every 15 to 20 minutes. Broil until skin of peppers is blackened and eggplants are deflated, with skin burnt and broken. Remove from heat and let cool. Cut eggplants in half and scoop flesh into large mixing bowl. Peel peppers, cut and discard seeds and membrane. Chop roasted peppers roughly. Add peppers, garlic, oil and spices to bowl and mix well.

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