Three Dips to Spice Up Your Shabbos Table Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Mock Liver Eggplant Salad
1 eggplant sliced into rounds
1 onion, chopped
Oil for frying/sautéing
Salt and pepper, to taste
Arabic-Style Tomato Salad
3 tomatoes
3 cloves garlic, crushed
Coriander, chopped hand full (or dried, if fresh is unavailable)
1 Tbsp. olive oil
Salt, to taste
Techina
1 cup plain techina (chickpea paste)
Lemon juice, squeezed from 2 lemons
3 cloves garlic, crushed
Handful of fresh parsley, chopped (use dried parsley if fresh is unavailable, but use less)
Salt and pepper, to taste
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Directions: |
Directions:For the Mock Liver Eggplant Salad:
Fry the eggplant. In the same frying pan, saute the onions. Blend it all with a stick blender and add salt and pepper. So simple, but delicious!!
For the Arabic-Style Tomato Salad:
Grate the tomatoes, leaving the peel out. Add the crushed garlic, chopped
coriander, olive oil and salt. For best results, remove seeds from the tomatoes
For the Techina:
Add water and mix all ingredients until techina reaches the right consistency (about 3/4 cup) |
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Personal
Notes: |
Personal
Notes: I really love creative cooking -- no following recipes; instead, cooking with the ingredients that are available in the house. I find it faster, easier and the results are tastier. However, over time some recipes have become standards in my kitchen. Here are three dips that I make every Shabbos to go with the challah and fish. Nothing is exact, so feel free to add or subtract anything not to your taste.
Enjoy!
- Brachi
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