I love eggplant in all shapes and forms, be it eggplant parmesan, rollatini, in salads, stuffed with lamb or made into dips. Over the years, I have created some really delicious dips and salads with eggplant. It is so expensive to buy premade dips all the time, but so easy to make. Here are 3 easy ways to make eggplant dishes and they are so good that your family will think you went on a cooking tour in Israel to learn them!
According to some sources that I read, the eggplant (solanum melongena) is a species of nightshade commonly known in British English as aubergine and also known as brinjal, brinjal eggplant, melongene, garden egg, or guinea squash. It is related to both the tomato and the potato. It is found in a lot of Middle Eastern cuisine such as moussaka and in French cuisine in ratatouille.
Sabich
Can be made into a sandwich or served as a dip with pita bread.
1 medium eggplant
Kosher salt for sprinkling
Canola for frying
3 eggs, boiled and sliced
tachina
3 tablespoons chopped parsley
For the tachina sauce:
1/2 cup cold water
1/3 cup lemon juice
1/2 cup tachina
½ teaspoon cumin
Kosher salt to taste
Mix all the ingredients in a small bowl.
Directions:
1. Slice the eggplant length wise into 4 spears, then cut each spear across into 1 inch chunks. Arrange in a single layer on the counter and sprinkle with kosher salt. Let the eggplant rest in the salt for half hour. (The salt will help get rid of its light bitterness.)Wash under running water and dry with paper towels.
2. In a medium pot over medium-high heat, pour about 2 inch oil. When the oil is hot (350 degrees with an oil thermometer) fry slowly the eggplant in batches until golden brown. Transfer to a paper towel lined cookie sheet. Repeat with the rest of the eggplant slices.
3. Assemble the dip, line a nice flat dish, or an oval bowl that has a lip around the edge.
Place the eggplant at the bottom, pour over the tachina, place egg slices around the sides an garnish the middle with fresh chopped parsley.
Note: another way to finish the dish off is to add Israeli salad over the top on the tachina.
Sabich served on a pita with Israeli salad
Mediterranean Eggplant Salad
1 large eggplant
Kosher salt
Canola oil
1 cup cherry tomatoes, halved
1 /2 red onion sliced into half-moon rings
Juice of a fresh lemon
2 cloves fresh crushed garlic
½ teaspoon cumin
Olive oil
Directions:
1. Slice the eggplant length wise into 4 spears, and then cut each spear across into 1 inch chunks. Arrange in a single layer on the counter and sprinkle with kosher salt. Let the eggplant rest in the salt for half hour. (The salt will help get rid of its light bitterness.)Wash under running water and dry with paper towels.
2. In a medium pot over medium-high heat, pour about 2 inch oil. When the oil is hot (350 degrees with an oil thermometer) fry slowly the eggplant in batches until golden brown. Transfer to a paper towel lined cookie sheet. Repeat with the rest of the eggplant slices.
3. After the eggplant has drained, placed in a salad bowl, add tomatoes, onion, lemon, garlic and cumin. Drizzle with a little olive oil and add some salt if desired.
Mediterranean Eggplant Salad
Eggplant liver
1 medium eggplant
2 hard-boiled eggs
1 small onion, sautéed in canola oil until light brown
Salt to taste
Direction:
1. Slice the eggplant length wise into 4 spears, and then cut each spear across into 1 inch chunks. Arrange in a single layer on the counter and sprinkle with kosher salt. Let the eggplant rest in the salt for half hour. (The salt will help get rid of its light bitterness.)Wash under running water and dry with paper towels.
2. In a medium pot over medium-high heat, pour about 2 inch oil. When the oil is hot (350 degrees with an oil thermometer) fry slowly the eggplant in batches until golden brown. Transfer to a paper towel lined cookie sheet. Repeat with the rest of the eggplant slices.
3. take the fried eggplant, 2 hard-boiled eggs and fried onion and blend them together.
4. Salt to taste
