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Ingredients:


* 1 large eggplant pricked with the prongs of a fork
* 2 garlic cloves, finely chopped
* 1/4 cup crumbled Greek feta cheese
* 1 teaspoon chopped fresh oregano leaves or 1/3 teaspoon dried
* 1 teaspoon chopped fresh mint leaves
* 1/4 cup fresh lemon juice
* 1 beefsteak tomato or 2 plum tomatoes, cored and diced
* 1/4 cup pitted, black olives, chopped (such as Kalamata, oil cured)
* 1/2 teaspoon kosher salt
* 1/4 teaspoon black pepper


Directions:


1. Preheat the oven to 450 degrees F.
2. Place the eggplant in the oven and roast, turning often, until it is very soft when pricked with a fork, about 45 minutes.
3. When it is cool enough to handle, scoop out the flesh, place in a large mixing bowl, and coarsely mash.
4. Discard the skin.
5. Add the remaining ingredients and stir until just blended.
6. Transfer to a small serving bowl and serve immediately, or cover and refrigerate up to 8 hours.

CHEF’S NOTE: Serve with A & G Veneris bread rusks, or cover a plate with a bed of greens and place a mound on top.



Source: Rabbi Alan Ira Silver

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