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by Faigy Murray | March 22, 2021 | 1 comment(s)

Dips are Everything on Pesach. And this Eggplant Dip by Faigy Murray is Just-So-Good.

When you cook for Pesach, you start with the desserts, then move onto the dips. And this eggplant dip from My Pesach Kitchen should top the list. 


As a young girl, I never touched dips. My father would come home every week with containers and containers. I didn’t look at them. My mother made this one year for Yom Tov with the extra eggplant she had lying around, and I tasted it and went nuts over it. It was so good! 

See more about My Pesach Kitchen in this post!

Get My Pesach Kitchen on Amazon here.
Get My Pesach Kitchen at Artscoll here.

Mommy’s Roasted Eggplant
 
Save Print
Serves: Yields about 2 cups / Pareve / Freezer Friendly
Ingredients
  • 1 medium eggplant, diced (peel on)
  • 6 garlic cloves, chopped
  • 1 large red pepper, diced
  • 1 tsp fresh parsley, chopped or 1 frozen cube
  • kosher salt, to taste
  • black pepper, to taste
  • ¼ cup oil
  • 2 Tbsp white vinegar
Instructions
  1. Preheat oven to 400°F.
  2. In a bowl, toss together eggplant, garlic, red pepper, and parsley with oil, salt, and pepper until very well combined. Spread on a baking sheet.
  3. Bake for 40-60 minutes, until veggies are crisp. Do not toss while baking; it will allow the steam to escape and it will prevent the vegetables from crisping up.
  4. After veggies have cooled, transfer to a container. Add vinegar; mix well to combine.
  5. When freezing dips, I like to freeze them individually in small containers so I can just pull out as needed per meal.
  6. You can add a tablespoon or two of tomato paste to kick it up a notch. Add a diced jalapeño for some extra heat.
3.5.3226

 

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Filed Under: Recipes Tagged With: condiments and dips, gluten free, pareve, pesach

Faigy Murray

My name is Faigy Murray and I am an Insta Food Blogger. I’ve loved cooking ever since I was a little girl. A little over two years ago I turned that dream into a reality by starting my page @mykitchen_mystudio where I get to share my passion for cooking and recipes with all of you. I also love to take pictures. I learned photography from my father who’s been a photographer for over 40 years and has taught me everything I need to know. I live in Lakewood, NJ with my husband and 4 kids.

Reader Interactions

Comments

  1. Chaya grosinger says

    April 7, 2022 at 5:06 pm

    Hi,
    We may not use garlic ,red pepper and parsley flakes for the eggplant dip on pesach .is there any alternatives or different recipe for pesach for me?

    Reply

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