- 1 large eggplant sliced in 1/2 inch round
- 1/2 cup of vegetable oil
- 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.
- 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
In a large plate, arrange the watercress, beets, walnuts and feta. In a bowl mix the dressing ingredients and drizzle over the 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
- 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.
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
- 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.