Since many baked eggplant dishes come with cheese, we found one that you can serve on Shabbat or by itself if you don’t want dairy to interfere with your meat meal, or your stomach (if you are lactose intolerant). This dish is perfect for a dinner with friends or just with family.  Explore olive oil straight from Israel to make your dish truly unique. 

Ingredients: 

· 2 eggplants 
· 1 tsp salt 
· 3 tbsp olive oil 
· 1/2 tsp hot sauce 
· 2 cloves garlic, minced 
· 1 tbsp balsamic vinegar 
· 1/2 tsp rosemary 
· 1 tbsp fresh parsely, chopped 
· salt and pepper to taste 

Preparation: 

Slice eggplants in half. Sprinkle salt over each half and let sit for at least 20 minutes, then rinse and gently pat dry. Pre-heat oven to 350 degrees. In a small bowl, whisk together 2 tablespoons of the oil and the hot sauce, and spread this over the eggplants. 

Bake for 8-10 minutes, then turn eggplants, and bake another 5-7 minutes. Broil for an additional one minute per side. Eggplants should be browned and tender. In a small bowl, whisk together the remaining one tablespoon of oil with the remaining ingredients and gently brush this mixture over the broiled eggplants. 

For information on other Israeli kosher foods to impress your guests, click here.