Serves: 6 to 8

Red Pepper Salad

Serves: 6 to 8


1 eggplant (about 1 pound), halved lengthwise
1 large green bell pepper, halved and seeded
1 large red bell pepper, halved and seeded
4 or 5 tomatoes (about 1 pound)
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 medium onion, finely chopped
3 cloves garlic, minced
Salt and pepper to taste
1/2 cup coarsely shopped fresh Italian parsley
Pita bread, cut into wedges and heated


Preheat the oven to 400˚F.

Place the eggplant, cut sides down, on a baking sheet and bake until soft, about 40 minutes. Set the eggplant aside on a plate and peel when cool enough to handle. Place the peppers, cut sides down, on the baking sheet and place in the oven until the skins are slightly charred, about 10 minutes. The peppers can also be charred under a broiler, but watch the process closely to avoid overcharring. Transfer the peppers to a plate and let cool, then scrape off the charred skin with a paring knife. The charred peppers can also be placed in a tightly closed paper bag or a covered pot until cool to make peeling easier. Put the tomatoes in boiling water for 1 to 2 minutes, transfer to a plate, peel immediately, halve, and seed.

Cut the eggplant, peppers, and tomatoes into cubes and transfer to a bowl. Add the oil, lemon juice, onion, garlic, salt, pepper, and half of the parsley. Toss to coat. Sprinkle with the remaining parsley. Serve warm or at room temperature with the pita bread.

Excerpted from Jewish Holiday Treats by Joan Zoloth with permission from Chronicle Books © 2000. Photographs by Lisa Hubbard.

From the Cookbook

Jewish Holiday Treats

Jewish Holiday Treats

Photos By: Lisa Hubbard
Photo By: Lisa Hubbard

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