kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Eggplant, Garlic, and Chopped Sun Dried Tomato Spread

1 Comment 15 September 2011

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This is a delicious and healthy  dip that is perfect for a Rosh Hashanah or Sukkot lunch. Serve with pita chips, healthy crackers, or spread onto a sandwich!  Try to make it this Friday as a dip for Shabbat lunch!
Kosher recipe ingredients:
  • 1 head garlic
  • 6 1/2 tablespoons extra-virgin olive oil, divided
  • 2 1/2 pounds eggplant
  • 1/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup chopped basil
  • 1 tablespoon fresh lemon juice

Preheat oven to 400°F with rack in middle.

  1. Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.
  2. Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.
  3. Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.
  4. Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.

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Your Comments

1 comment

  1. Ria says:

    A Kosher Malbec wine will be perfect with this spread.

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