Monday, April 18, 2022

Eggplant Dip

This year's Passover recipe is roasted eggplant dip. While not particularly traditional, it fits right into the Kosher for Passover restrictions. While I'd normally eat this dip on a piece of crusty bread, it works just as nicely on matzo. Once you unlock its potential as a carrier of dips and spreads, matzo's not so bad. I used jarred roasted eggplant, which has a nice smoky flavor. This makes for an incredibly low-effort but delicious appetizer or breakfast. Of course, roasting your own eggplant is an option. The dip is also completely vegan, a rarity on this blog but worth noting if you care about such things. This recipe makes a very large amount of dip (about 2/3 of it is shown in the photo), but it keeps well in the refrigerator to snack on for the next few days.


After the last two years of Zoom gatherings, it was truly a pleasure to be able to host a Passover seder in our home. The meal consisted of all the classics: matzo ball soup, gefilte fish, and braised brisket. After my failed attempt at homemade gefilte fish last year, we made sure to stock up from a Kosher store in St. Louis Park last time we were in the area. I made two 3-pound briskets in separate pans, which I then combined into one after slicing. We also made horseradish, charoset, and a flourless chocolate cake.


We were a little nervous hosting a seder for the first time, but by all accounts it went well. Plenty of wine was drunk, songs were sung, and everyone was well fed. I might even say I'm looking forward to doing it again next year. Chag sameach!

Ingredients

  • 36 oz. roasted eggplant (about 1 1/2 jar)
  • 4 cloves garlic
  • 4 Tbs. fresh lemon juice (about 1 lemon)
  • 6 Tbs. extra-virgin olive oil
  • 1 tsp. Spanish paprika
  • 1 tsp. cumin
  • 1/2 Tbs. kosher salt
  • Zest from 1/2 lemon

Instructions

Grate the garlic using a microplane grater (which can also be used to zest the lemon). Combine all ingredients in a bowl and mix well. Cover with plastic wrap and let chill in the refrigerator for a few hours. Taste and adjust seasoning before serving.

No comments:

Post a Comment