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Shared by Hedai Offaim

Eggplant in Paprika and Eggplant in Vinegar

Yield: 10 - 12 servingsTime: 45min plus 2h resting time

Eggplant in Paprika and Eggplant in Vinegar

Yield: 10 - 12 servingsTime: 45min plus 2h resting time

Family Journey

Ella Valley, Israel

This recipe was shared by Hedai Offaim. Read more about his family in "Hedai Offaim’s Table Is Always Open — And Covered with the Bounty of Israel" and try his recipes for msayer (pickled vegetables), cherkessian cheese, and corn latkes.


  • 4 large, firm Italian eggplants, sliced lengthwise into ⅓-inch thick slices 
  • ¼ cup fine sea salt
  • ½ cup vegetable oil, plus more as needed

For the eggplant in paprika:

  • 1½ teaspoon sweet paprika
  • 1½ teaspoon hot paprika
  • 8 garlic cloves, thinly sliced
  • 2 tablespoons white wine vinegar

For the eggplant in vinegar:

  • 1 medium onion, halved and thinly sliced
  • 8 garlic cloves, thinly sliced
  • 1 tablespoon whole allspice berries
  • 3 large bay leaves
  • ½ cup white wine vinegar
  • ¼ cup good quality vegetable or sunflower oil
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
SidesVegetarianKosher for PassoverGluten FreeVeganPareveMiddle East


  • Step 1

    Prepare the eggplant: Arrange the eggplant slices on paper towels and salt generously on both sides. Let the eggplants rest for about an hour to expunge their excess liquid. Pat completely dry with more paper towels and set aside.

  • Step 2

    Fry the eggplant: Heat the oil in a large skillet over medium-high heat. Working in batches, add the eggplant slices and fry until deeply browned on both sides, about 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet and repeat with the remaining eggplant. Cover loosely with foil and set aside.

  • Step 3

    For the eggplant in paprika: Combine the sweet and hot paprikas in a small bowl. Sprinkle one-third of the paprika mixture over the bottom of an 11-inch by 7-inch baking pan. Top with half of the garlic slices. Arrange one-fourth of the warm fried eggplant in an even layer over top of the paprika and garlic. Sprinkle with 1 tablespoon of the vinegar. Repeat the layering process and sprinkle the top of the eggplant with the final third of the paprika mixture. Let rest for about an hour at room temperature before serving in the baking dish.

  • Step 4

    For the eggplant in vinegar: Combine the remaining eggplant slices in a large bowl with the onion, garlic, allspice, and bay leaves. Whisk the vinegar and oil in a small measuring cup and season with salt and pepper to taste. Pour the vinaigrette over the eggplant mixture and toss gently to coat. Cover the surface directly with plastic wrap, pressing lightly to compress the ingredients. Let rest for about an hour at room temperature.

  • Step 5

    To serve: Using a slotted spoon or tongs, transfer the eggplant and onion slices to a rimmed serving dish. Drizzle with some of the vinaigrette and serve.

When you get around to frying eggplants, you should prepare at least two different salads with them, and always leave a few warm freshly fried slices to eat in a pita with eggs, tahini, and vegetables.