Oven roasted eggplants 


  • 1 large eggplant sliced in 1/2 inch round 
  • 1/2 cup of vegetable oil 
  • Salt
  • Pepper
  • Garlic
  • Cumin
  • Spicy paprika 

Turn the broiler on. In a small bowl, mix the oil with all the spices. Coat the eggplants on both sides. Arrange the eggplants in a large baking sheet and broil for about 5 to 6 minutes on each side. 


Watercress and beets salad


  • 2 cups of watercress
  • 3 medium size beets sliced in rounds
  • 1/2 cup of toasted chopped walnuts
  • 1/3 cup of crumbled feta
  • 1/4 olive oil
  • 3 tbsp of balsamic vinegar
  • 2 tbsp of Dijon mustard
  • Salt 
  • Pepper 

In a large plate, arrange the watercress, beets, walnuts and feta. In a bowl mix the dressing ingredients and drizzle over the salad. 

Pasta salad 

I always enjoy having a cold pasta salad for lunch when it’s 80 degrees outside. This dish is very easy to make, and doesn’t require to be warmed up!

  • 1 box of linguine 
  • 1/2 cup of cherry tomatoes cut in half
  • 1/4 cup of fresh basil
  • 1/4 cup of olive oil
  • Salt 
  • Pepper
  • Garlic powder 

Boil the pasta according to the package direction. In a small bowl, whisk together the oil, salt, pepper and garlic. Add the basil and tomatoes to the pasta and pour over the dressing. Serve cold. 

Moroccan Eggplant Salad 

I make this eggplant salad almost every week. Among all of the different types of eggplant salads you can find at a moroccan shabbat table, this one is my favorite. I grew up having it in Morocco every shabbat and here I am following the tradition! Dont be afraid to add one or two tbsp of oil during the cooking, eggplants absorb oil, and as the title says, this is a Moroccan recipe! Enjoy. 

  • 2 medium size eggplants, peeled and washed 
  • 1 red pepper diced
  • 1 large tomato grated 
  • 3 garlic cloves minced 
  • Salt 
  • Paprika
  • Cumin
  • Vegetable oil

In a large pan, heat up 2 tbsp of oil. Add the eggplants and peppers stirring so they don’t burn. Add the grated tomatoes and spices.

Cover and let it cook on a low fire for about 20min. Add 2 tbsp of oil. With a large fork, mash the eggplants and peppers until the eggpnts become tender. 

Serve cold with cilantro.