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!