There are many eggplant recipes out there. But time and time again I prove to myself that the good things in life don’t really have to be so complicated. This eggplant recipe is far healthier than any fried one, and the ingredients and process are as easy as you can imagine. The results are beyond addicting! This salad is so satisfying and heartwarming that it magically gathers everyone around the Shabbat table. Good challah, good salads, good people to share your love with, and one very happy stomach.

SERVES 6

• oil, for brushing or spraying
• 2 eggplants, partially peeled and cut into 1-inch (2-cm) chunks
• ½ cup fresh dill, chopped
• ½ red bell pepper, cut thinly
• ½ jalapeño, seeded and sliced (optional)
• 3–4 cloves garlic, finely chopped
• 2 Tbsp white vinegar
• 1 tsp brown sugar
• 2 Tbsp grapeseed oil
• ½ lemon, squeezed, or 1 Tbsp lemon juice
• salt, to taste
• pepper, to taste

Preheat oven to 420°F (220°C). Place the cut eggplant on a baking sheet lined with parchment paper. Spray or brush oil over eggplant (see note), sprinkle with salt and pepper, and roast until golden brown, about 25–30 minutes. Mix only once during the roasting process.

Once golden, remove from oven, transfer to a bowl, and cover for 10 minutes. Add the dill, peppers, garlic, vinegar, sugar, oil, lemon, salt and pepper, and mix. Cover well, place in the refrigerator for at least one hour to allow the flavors to meld. Serve cold.

Tip: For perfect baked eggplant slices every time: Bake on high heat (375–400°F/190–200°C). I use the Roast feature in my oven. If you don’t have this, use Bake on 420–450°F (220–230°C) until golden brown. Cut into thick slices or chunks so they don’t dry too fast. (You can also peel some of the skin before you slice the eggplant.) Add a nice coat of oil spray — if you don’t have a spray, brush oil over the eggplant with a pastry brush. The spray coats them evenly and you don’t end up using too much oil. Use parchment paper on the baking sheet. Flip only once — this way they don’t break. Once you take the slices out of the oven, transfer them directly to a bowl and cover with a plate for 10 minutes. Then continue with the recipe.

(Originally featured in Family Table, Issue 743)