…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.
Romanian Eggplant Dip
Sweet Romanian Dip
Ingredients
- 1 eggplant
- 1 small onion, cut in half
- 2 large tomatoes
- 2 medium size bell peppers, cut in 4, seeds and stems removed.
- Oil, for drizzling
- 3 Tbsp sugar (or sugar substitute)
- 1 ½ - 2 tsp salt, plus additional for sprinkling
- ¼ tsp black pepper, plus additional for sprinkling
Instructions
- Preheat oven to 450ºF. Prick eggplant all over with a fork. Place eggplant, onion, tomatoes and peppers on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Bake for 45- 60 minutes.
- Check to make sure all vegetables are soft. Remove those that are soft and blistered (eggplant may need more time than the others). Place the eggplant and peppers in a plastic bag so they can sweat and peel easily.
- Peel tomatoes, peppers and eggplant. Place all vegetables with the sugar, salt, and black pepper in a bowl. With a hand blender give it a quick blend, leaving it chunky. Alternatively, you can do this in a food processor or mash it well by hand.
- Refrigerate overnight so flavors can develop. Taste and adjust seasoning if needed.
Homemade Mayonnaise
Homemade Mayonnaise
Ingredients
- 2 garlic cloves
- 1 egg
- 2 Tbsp lemon juice
- ¼ tsp salt
- Dash of black pepper
- 2 cups oil
Instructions
- Blend garlic, egg, lemon juice, salt, and pepper in a food processor. On a low setting, gradually add oil in a very slow stream, until it emulsifies and mayonnaise forms.
Smoky Jalapenos
If using store-bought mayonnaise, add a garlic clove and some salt and pepper when blending with the jalapeno.
It’s Dips Time! Dips are all the rage... Part 1
Ingredients
- 3-4 jalapenos
- 1 recipe homemade mayonnaise (recipe above)
Instructions
- Place jalapenos over an open fire and roast for 5-10 minutes, until blistered and soft. Place in a plastic bag to sweat so it peels easily. Let cool and peel, removing stem.
- In a food processor, blend pepper and mayonnaise. For less heat, remove some of the seeds from the pepper. You can also remove them all and add them back, a little at a time, to control the heat level.
Click here for part 2 of dips.
Originally Appeared in Ohr Naava’s Brooklyn Marketplace Book
What is the best oil for making the mayonnaise?