Posted in Appetizer, Parve (non-dairy), Shavuot, Side Dish, Vegetable, tagged appetizer, Eggplant, Grilled eggplant, Moishe House, Tehina on May 26, 2010 |
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My youngest son, Micah, just moved into a Moishe House in Los Angeles and Norm and I were thrilled to be invited for Shabbat dinner. It was potluck and I decided to bring an appetizer, main course, and dessert. I had just purchased three eggplants and Micah suggested that I make them Baladi style, a dish he ate in Israel. Having never heard of it, I did a little bit of research and decided it was worth trying. I can’t say how authentic this version is, but it was easy to make and delicious. The eggplant was soft, with a great smoky flavor, and the addition of Tehina gave a creamy texture to the dish.
It is a perfect appetizer for a Memorial Day BBQ.
We wish the newest residents of the Los Angeles Moishe House great success!!
1/4 cup Tehina
3 cloves garlic
Wrap whole eggplants in foil and grill for about 15 minutes, turning every 5 minutes. Eggplant will collapse when tender.
Cool and drain off any liquid that has collected at the bottom of the eggplant. Slit eggplants down the center with a sharp knife and spread open. Rake pulp with a fork to separate from skin.
Mix Tehina with minced garlic and lemon juice to taste. Thin with a little bit of water if needed. Drizzle over eggplants and serve with pita.
Serves 6-8 as an appetizer.
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Nobody eats real chopped liver anymore but it is yontif and my son David is in town and this is one of his favorites. I have had versions made with lentils, green beans (my personal preference), mushrooms and eggplants usually blended with walnuts, hard-boiled eggs, and onions and although they are delicious they just aren’t the same. The trick to good chopped liver is patience. The onions need to caramelize for about 30 minutes over a low flame. If the color of the onions isn’t a deep golden brown, you won’t achieve that flavor that takes chopped liver to a whole different level. This is the way my mother made it and today I used her wooden bowl and hackmesser (chopping knife) to make it.
Manya’s Chopped Liver
1 pound chicken livers
5 hard-boiled eggs
4 large brown onions
1/2 cup vegetable oil
dash of salt
Broil the livers for about 5 minutes, turning once or twice. Remove and cool. Dice onions and saute in oil over a low flame till they are a deep golden brown. Place all ingredients in wooden bowl and chop till fine or you can do this in the food processor on the pulse cycle but DO NOT over blend.
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Many years ago I was a volunteer on Kibbutz Usha in Northern Israel. I asked to be assigned to the dairy and was given the morning shift, working side by side with an Arab named Hasan, a kind and willing teacher. It was quite an experience for a girl from New York. For me, the year I spent on Usha was filled with new experiences, but milking 300 cows a day was one of the highlights. Another was that Norm and I got engaged that year! The kibbutznikim were warm and friendly and we still have lifelong friends that we met that year. One couple in particular, Amitai and Tovchik, became like family to us. Tovchik would marinade eggplants and keep them in a jar in her fridge, ready to serve if you ever stopped by for the typical Israeli 4 pm meal. It was a delicious snack, (although definitely not low-cal.) Sadly Tovchik passed away several years ago but it has become my tradition to make her eggplant dish every Passover. It makes me think of Tovchik and my year at Usha with love and a smile.
1 head garlic, cloves separated and peeled
red wine vinegar
Lay sliced eggplants on a tray in a single layer and salt liberally. Let them sit for half an hour and then pat off excess moisture and salt with a paper towel. Make sure both sides are dry.
Fill a frying pan with about 2″ of oil. When oil is very hot, fry eggplant till brown, several minutes on each side.
Take a deep dish and cover with a layer of eggplant. Then slice 2-3 cloves fresh garlic and toss slices over eggplants. Lightly drizzle with red wine vinegar. Add another layer of eggplant, more garlic and more vinegar and keep repeating till all eggplant is used.
Refrigerate and allow to marinate for at least 24 hours. Serve at room temperature
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