1,000 Jewish Recipes (155 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
Note:
If you omit the oil, omit the vinegar.
A favorite in Israel as well as most of the Middle East, this is the most basic form of eggplant dip, seasoned simply with minced garlic, olive oil, and lemon juice. For best results, be sure the garlic is very fresh and in very tiny pieces because it's added to the salad raw.
Serve the eggplant mixture either as a dip for pita wedges or crackers, or as a sandwich filling. It makes a tasty sandwich combined with thin turkey slices or, for a vegetarian sandwich, with roasted peppers and pitted olives.
Traditionally the dip is made with large egg- plants but I like it even better with small Chinese or Japanese eggplants, which take only 15 to 20 minutes in the broiler. If you use them, you can make the salad with less oil, since the flavor of Asian eggplants is more delicate.
2 medium eggplants (total about 2
1
â
2
pounds)
1 large clove garlic, finely minced
1
1
â
2
to 3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 to 3 tablespoons strained fresh lemon juice
2 tablespoons chopped fresh Italian parsley
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste
1 large ripe tomato, very finely diced (optional)
Fresh parsley sprigs
1.
Prick eggplants a few times with fork. Grill eggplants on barbecue at medium-high heat about 1 hour, or broil about 40 minutes; in either case, turn eggplants from time to time, until skin blackens. When done, flesh should be tender and eggplants should look collapsed.
2.
Leave eggplants until cool enough to handle. Cut off caps. Cut eggplants in half and drain off any liquid from inside. With a spoon, scoop flesh from peel; discard peel. Chop flesh finely with knife.
3.
Transfer eggplant to a bowl. Add garlic and mix well. Stir in 1
1
â
2
tablespoons olive oil, lemon juice, and parsley. Season generously with salt, pepper, and cayenne. Refrigerate 1 hour in a covered container to blend flavors.
4.
Just before serving, stir in tomato, if using, and adjust seasoning.
5.
Taste, and add more oil if needed. To serve, spoon into a shallow bowl and garnish with parsley sprigs. Drizzle with a little olive oil.
When I lived in Israel, this dip was the item I bought most often at delis, before I realized how easy it is to make at home. The mayonnaise-enriched dip probably came to Israel with Russian immigrants; it's not common in other Middle Eastern countries.
I love the dip's rich flavor and smooth texture. Serve it with pita bread wedges or crackers. It also makes delicious spreads for sandwiches, for example with smoked turkey or chicken breast.
If you prefer, you can grill or broil the eggplant instead of baking it. Follow the instructions in
Grilled Eggplant Dip with Garlic
.
2 medium eggplants (total about 2
1
â
2
pounds)
1 large clove garlic, minced
1 tablespoon minced onion
1
â
3
cup mayonnaise
1 tablespoon strained fresh lemon juice, or to taste
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste (optional)
Fresh parsley sprigs
1.
Preheat oven to 400°F. Pierce each eggplant a few times with a fork to prevent them from bursting. Bake whole eggplants on a large baking sheet lined with foil 30 minutes. Turn eggplants over and bake them 30 to 40 more minutes, or until they are very tender. Leave eggplants until cool enough to handle. Holding cap, peel off skin of each eggplant. Let eggplants drain in a colander 1 hour.
2.
Cut off eggplant caps. Cut eggplants in half and drain off any liquid from inside eggplant. With a spoon, scoop flesh from peel; discard peel. Chop flesh finely with knife.
3.
Transfer eggplant to a bowl. Add garlic and onion and mix well. Stir in mayonnaise, lemon juice, and salt, pepper, and cayenne, if using, and mix well; mixture should be highly seasoned. Refrigerate in a covered container 30 minutes to blend flavors.
4.
Spoon dip into a shallow bowl or plate and garnish it with parsley sprigs. Serve cold.
This is the most popular eggplant dip in Israel. In the United States, it's often sold by its Arabic name, baba ghanouj, but in Israel it's known by its Hebrew name,
salat hatzilim im tahina
, or eggplant salad with tahini. Although it's called "salad," it's really a dip for scooping up with pita wedges.
Charring over a flame is an ancient method for cooking eggplant that has long been a favorite in the Middle East because the eggplant gains an appealing smoky flavor. I try to always have a few eggplants on hand to put on the barbecue whenever I am grilling other foods. The eggplant is flexible when it comes to the heat of the barbecue. You can use high, medium, or low and you don't have to worry about overcooking it as long as it doesn't burn.
The broiler works well too, but if your broiler compartment is small, be sure the eggplants are slender enough to fit. One other method: my neighbors in Israel set their eggplants directly on the gas burners of their stove. (For safety, turn eggplants with tongs.)
2 medium eggplants (total about 2
1
â
2
pounds)
1
â
2
cup tahini (sesame paste), stirred before measuring
6 tablespoons strained fresh lemon juice
2 tablespoons water
2 or 3 large cloves garlic, minced
1 teaspoon ground cumin
Salt and freshly ground pepper, to taste
2 tablespoons chopped fresh cilantro or Italian parsley (optional)
Paprika or cayenne pepper, to taste
Extra-virgin olive oil
1.
Prick each eggplant a few times with fork. Cook eggplants on grill at medium-high heat about 1 hour, or broil about 40 minutes; in either case, turn eggplants from time to time, until skin is blackened. When done, flesh should be tender and eggplants should look collapsed.
2.
Cut off caps. Cut eggplants in half and drain off any liquid from inside. With a spoon, scoop flesh from peel; discard peel. Chop flesh finely with knife. Transfer eggplant to a bowl.
3.
Stir tahini until blended in another bowl. Add lemon juice and water, stirring tahini until smooth. Add garlic and cumin. Add tahini mixture to eggplant and mix well. Season with salt and pepper. Refrigerate in a covered container until ready to serve.
4.
To serve, spread on a plate and sprinkle with cilantro or parsley, if using. Then, sprinkle very lightly with paprika or cayenne, and drizzle with olive oil.
 or
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Israelis use avocado in a variety of savory recipes, most often as dips or spreads. I love this rich dip with a variety of crunchy vegetables, such as carrot sticks, cucumber spears, and cauliflower florets. You can also serve it with pita bread or crackers. Make it quickly in the food processor, but no more than 2 hours before serving so the avocado keeps its green color. Omit the Parmesan if you want the dip to be pareve.
2 medium cloves garlic, halved
1 cup packed fresh Italian parsley leaves
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese (optional)
1 ripe medium avocado, preferably Haas (
1
â
2
pound)
4 to 6 tablespoons vegetable oil or olive oil
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste
1 tablespoon strained fresh lemon juice (optional)
1.
With blade of food processor turning, drop garlic cloves, one at a time, through feed tube and process until finely chopped. Add parsley, pine nuts, and cheese, if using, and process until parsley is chopped.
2.
Peel and pit avocado and cut into a few chunks. Add to mixture in processor and puree it. With blade turning, gradually add oil through feed tube. Scrape down sides and process until mixture is well blended. Season with salt, pepper, and cayenne. Add lemon juice, if using. Transfer dip to a bowl. If making it ahead, cover dip by pressing plastic wrap directly on its surface; refrigerate until ready to serve.