…and they’re the easiest, quickest, and tastiest way to enhance your Shabbos or Yom Tov Table.
Need a new dip? We have a few! And they’re all kosher for Pesach or anytime.
Eggplant with Techina and Tomatoes
- 1 eggplant
- 1 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 Tbsp fresh herbs (such as mint, parsley, and cilantro)
- ¼ tsp salt
- Pinch coarse black pepper
- Techina, for serving
- ½ tomato, chopped
- olive oil, for garnish
- Roast eggplants over an open flame until eggplants are soft on all sides, about 20 minutes total. (Or prick with a fork, place on a baking sheet and bake at 425-450ºF for 1 hour or until soft). Place in a bowl and cover with plastic wrap. Let cool and peel. Discard peel and excess liquid.
- In a medium bowl, combine lemon juice, olive oil, herbs, salt, and pepper. Add eggplant and let marinate at least 10 minutes or up to 3 days.
- When ready to serve, preheat oven to 400ºF. Heat eggplant for 3-5 minutes or until warm (this can also be done in a skillet).
- Plate eggplant next to techina or techina over it. Garnish with some chopped tomatoes and olive oil.
- ¼ cup walnut oil
- ½ cup ground almonds
- 6-8 garlic cloves
- ½ cup fresh lemon juice
- 1 to 2 tsp salt
- A handful fresh parsley
- Up to 1 cup cold water
- In the bowl of a food processor, combine oil, almonds, garlic, lemon juice, salt, and parsley. Pulse until very smooth. Slow add in the water, thinning the mixture to desired consistency. You may only need ½ cup of water.
Creamy Avocado Dip
- Creamy Avocado (aka 4-day Guacamole)
- This fills a ½ lb container. If you pack it down well and seal it with plastic wrap and cover, you can leave this is the fridge for 3-4 days without it turning brown. Once you open it and air
comesin, it will gradually turn brown.
- 3 ripe avocados
- 3 Tbsp lemon juice
- 1 Tbsp oil
- 1 garlic clove
- 1 tsp salt
- ¼ tsp black pepper
- Place all ingredients in a food processor. Blend well.
- ¼ onion
- 6-7 garlic cloves
- 4 firm plum tomatoes or 2 large firm tomatoes, cut into chunks
- ¼ cup olive oil
- ¼ tsp garlic powder
- ½ tsp onion powder
- 1-2 tsp salt
- ½ tsp black pepper
- In the bowl of a food processor, blend onion and garlic very well. Add tomatoes and blend just until there are no large chunks left but there is still a diced texture to the tomatoes.
- Place crushed tomatoes in a bowl and add olive oil and seasoning by hand.
Looking for more Dips? Missed Part 1? Click here.
Romanian Eggplant Dip • Homemade Mayonnaise • Smoky Jalapenos
Originally Appeared in Ohr Naava’s Brooklyn Marketplace Book