Everything But the Bagel Salad

Food and Prop Styling by Chana Rivky Klein
Photography by Hudi Greenberger

So here’s what we’ve got: roasted eggplant for the chew, crumbly cheese for the creaminess, pickles for that bite, and Everything bagel spice for that zesty bagel flavor. Really, are you even missing the bagel? Of course you are. Toast it generously and have it on the side of this delicious salad.

SERVES 4–6 

• 1 eggplant, cubed
• olive oil, salt, and pepper, to taste
• 1½ Tbsp sesame seeds
• 1 red pepper, diced
• 1 7-oz (200-g) pkg spring mix or lettuce of your choice
• 2 large dill pickles, diced
• 1 cup grape tomatoes, halved
• 3 scallions, diced
• 1 red onion, sliced into half-moons
• ⅔ cup crumbled feta cheese
• 1 jalapeño, diced (optional)
• 2 handfuls pretzel crisps, coarsely crushed 

Dressing

• ½ cup mayonnaise
• 2 Tbsp balsamic vinegar
• 2 Tbsp maple syrup
• 2 Tbsp pareve milk (I used oat milk)
• 2½–3 Tbsp Everything bagel spice 

Preheat oven to 425°F (220°C).

Sprinkle eggplant cubes with salt and let sit on the counter for 30 minutes. Wipe off excess water. 

Place the eggplant on one side of a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and sesame seeds. Toss to coat.