Babaganoush
Source:
Internet
Ingredients:
- eggplant
- 1 garlic clove
- salt
- pepper
- 1 tbsp lemon juice
- 1 tsp dried parsley
- 2-3 tbsp mayonnaise
Directions:
1. Wash off eggplant and cut off top. Dry and prick with fork in a few places.
2. Bake in oven on 200C for about 45 minutes until the eggplant is very soft.
Let cool and peel.
3. In a food processor, mix the eggplant with the rest of the ingredients until it's a smooth paste.
Baked Veggie Spread
Source:
What's For Supper/Nechama Srebro-Dworkind
Ingredients:
- 1 eggplant
- 1 red pepper
- 2 tomatoes
- 1 zucchini
- 1 red onion
- 2 cloves of garlic
- 4-6 tbsp apple cider vinegar
- 4 tbsp olive oil
- salt and pepper to taste
Directions:
1. Chop all veggies coarsely.
2. Mix the veggies with vinegar, oil, salt and pepper.
3. Bake at 400F for about 45 minutes.
4. Cool and puree in food processor.
Balkan Roasted Eggplant and Pepper Dip
Source:
?
Ingredients:
- 4 eggplants
- 4 red bell peppers
- 2 tomatoes, cubed
- 4 pickles, cubed
- 2 cups parsley, diced
- 2 hot peppers, diced
- 1/3 cup olive oil
Directions:
1. Roast eggplants and bell peppers on a grill, until the peels are charred. Put peppers in a plastic bag, close well, and let “sweat” 15 minutes. Gently peel. Cool eggplants, and peel gently. Dice eggplants coarsely and cut peppers into cubes. Move to a bowl.
2. Add rest of ingredients, and mix. Serve with a baguette toasted with garlic and olive oil.
Eggplant Salad
Source:
adapted a recipe from A Taste of Tradition
Ingredients:
- 1 large onion, diced
- 2 garlic cloves, diced
- 1 red/yellow pepper, diced
- 1 firm eggplant
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp sugar
- 2 tbsp lemon juice
- 3/4 cup tomato sauce
Directions:
1. Cook the eggplant by the preferred method: roast in oven, cook cubes in water, roast on stovetop.
2. Heat oil in a 4 qt. saucepan. Sauté the onion, garlic, pepper until lightly brown. Add seasonings, sugar, lemon juice, then tomato sauce. Mix, add eggplant, and mix until well coated.
3. Chill before serving.
Matbucha
Source:
Mishpacha Magazine
Ingredients:
- 1/2 kilo red and green peppers
- 2 cans crushed tomatoes
- 1/4 cup olive oil
- 1/4 tsp cumin
- 1 1/2 tsp garlic, minced
- 1/4 tsp salt
- 1/4 tsp paprika charifa
Directions:
1. On an oiled tray in the upper part of the oven, broil the peppers and turn them until they blacken and are evenly burned on all the sides. Place the peppers in a plastic bag to sweat so they will be easy to peel.
2. Pour the oil into a large pot and then add the tomatoes. Peel the peppers and cut them into thin strips. Add the peppers to the pot. Add all the spices. Cook the pepper mixture on a high flame until it almost burns, about 10 minutes. Turn down the heat and continue cooking until most of the liquid had evaporated. Serve cool.
Melitzanosalata (Greek Eggplant Dip)
Source:
adapted from eating european
Ingredients:
- 2 large eggplants
- 1/4 onion
- 2 cloves garlic
- 1/2 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp vinegar
- 1 tsp dried parsley
- salt and pepper to taste
- smoked paprika (optional)
Directions:
1. Preheat oven to 200F. Puncture eggplants with a form all over. Place eggplants on a baking sheet and roast for about 60 minutes, rotating every 15 minutes.
2. Cool eggplant, cool and place in a bowl and add rest of ingredients.
3. Blend coarsely with a stick blender and chill.
Parsley Garlic Dip
Source:
?
Ingredients:
- 1 pkg parsley
- 1.5 cup mayo
- 5-6 cloves garlic
- 3 tbsp vinegar
- 3 tbsp sugar
- Salt & pepper
Directions:
1. Place in food processor and blend well.
Pepper Dip
Source:
Reut Ifergan
Ingredients:
- 4-5 bellpeppers
- large onion
- 3 garlic cloves
- oil for frying
- tomato puree (small)
- 1 tsp date syrup
- salt and pepper
- 1/2 cup water
Directions:
1. Roast peppers in 220C oven until peel is browned. Put in a bag for an hour to remove peel. Dice.
2. Dice onion and garlic cloves finely.
3. Heat oil in frying pan and saute onion until golden, add garlic and peppers and cook a few minutes more.
4. Add rest of the ingredients and continue cooking on a small flame until desired thickness.
Red Pepper Eggplant Marmalade
Source:
?
Ingredients:
- 1 kilo red bell peppers, roasted
- 1 large eggplant, peeled and cut into 3 cm cubes
- 4 large garlic cloves, crushed
- 4 cups whole canned tomatoes, drained and chopped coarsely
- 1 cup olive oil
- 2 tbsp honey
- 3/4 tsp salt
- 1/2 tsp hot paprika
Directions:
1. Cut the peppers into 2 cm cubes and add to large saucepan. Add rest of ingredients
and mix.
2. Cook on a low flame for an hour. Put into jam jar and close tightly. Keep in fridge.
Roasted Onion and Garlic Dip
Source:
Chumi Braun
Ingredients:
- 2 large onions, peeled and quartered
- 1 tbsp olive oil
- 1 tsp salt, divided
- 1 whole head garlic
- 1/3 cup sour cream (mayo)
- 1 tbsp lemon juice
- 1/8 tsp pepper
Directions:
1. Preheat oven to 425F.
2. Place onion in a large bowl. Drizzle with oil. Wrap whole garlic head (unpeeled) in foil.
3. Place onion and foil wrapped garlic on a baking sheet. Bake for 1 hour. Cool 10 min.
4. Chop onion. Seperate garlic cloves and squeeze garlic pulp out of each clove. Discard the skins.
5. Combine onion, garlic, 1/2 tsp salt, sour cream, lemon juice and pepper. Mix well and chill until serving. Serve with pita chips or fresh veggies.
Salmon Avocado Spread
Source:
Chava Malka Cooper
Ingredients:
- small salmon filet
- 1 ripe avocado
- lemon juice
- 1/4 onion
- salt
- paprika
- cumin
Directions:
1. Bake salmon in oven with some salt and pepper.
2. Mix all ingredients in food processor or blender.
Spanish Eggplant Dip
Source:
Chumi Braun
Ingredients:
​​​- 1 large eggplant, peeled and cubed
- 1 large ripe tomato, chopped
- 3 to 4 cloves minced garlic
- 2 tbsp olive oil
- 3 oz tomato paste
- 2 tbsp ketchup
- 2 tbsp vinegar
- 1 tbsp sugar
- 1 tsp cumin
- 1/2 tsp salt
- 1/8 tsp pepper
Directions:
1. Place cubed eggplant in a pot with water to cover. Boil until very soft, about 45-50 minutes. Drain well in a colander.
2. Heat olive oil and sauté garlic for 1 minute. Add chopped tomato and continue to sauté until soft, about 5 minutes more. Stir in drained eggplant, tomato paste, ketchup, vinegar, sugar and spices. Simmer 2 to 3 minutes. Chill until serving.
Spinach Dip
Source:
Mishpacha Magazine
Ingredients:
​​​- 2 1/2 cups fresh or frozen spinach
- 1 cup mayonnaise
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 1/2 small onion, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/4-1/2 tsp pepper
- a small bunch of fresh parsley or 2 tsp dried parsley
Directions:
1. Saute the peppers and onion in the olive oil until light brown, about 10 minutes. Put all the ingredients into the foodprocessor fitted with the "S" blade, and puree until smooth. Refrigerate before serving.
Sweet & Sour Eggplant
Source:
?
Ingredients:
- 2 med eggplant
- olive oil
- 2 onions, chopped
- 1-2 red peppers, chopped
- 3 tbsp tomato paste
- 1/2 cup water
- 1 tsp sweet paprika
- 1/2 tsp hot paprika
- salt & pepper
- 1/3 cup vinegar
- 3 tbsp sugar
- chopped parsley
- lemon zest (optional)
Directions:
1. Preheat oven to 250C.
2. Put the eggplant pieces on a large parchment-lined baking sheet and brush with olive oil. Bake for 20 minutes, until lightly browned.
3. Meanwhile, fry the onions and peppers in olive oil until the onions are golden brown.
4. Add the baked eggplant and cook for another few minutes, stirring occasionally.
5. In a small bowl, mix the tomato paste with the water, sweet and hot paprika, salt and pepper. Add to the veggies, stir and cook covered for about 10 minutes. Add the vinegar and sugar and allow to simmer, uncovered for another few minutes.
6. Garnish with chopped parsley and lemon zest, if you like, before serving. Can be served hot or room temperature.