recipe archive
Basil, Pine Nut & Zucchini Borekas
Roasted Corn, Feta, Edamame & Scallion Salad
Eggplant, Walnut & Honey Dip
Parmesan Potato Puffs with Lemon-Chive Crême Fraiche
Quinoa Fritters With Lemon-Horseradish Mayonnaise
Dried Apple & Toasted Hazelnut Haroset
Sephardic Haroset
Horseradish-Crusted Cedar Plank Salmon with Roasted Brussels Sprouts and Garlic
Dill-infused Chicken Soup with Herbed Matza Ball "Gnocchi"
Honey-Whipped Sweet Potatoes
Quinoa and Parsley Salad with Currants
Thyme-Roasted Vidalia Onions
Brown Sugar and Chili-Braised Brisket
Red Wine-poached Pears
Chocolate Wafer Cookies
Honey and Red Wine-Braised Short Ribs


Eggplant, Walnut & Honey Dip

2 eggplants (about 2 1/2 lbs)
3/4 cup walnuts
1/4 cup olive oil
3 tablespoons honey
3 tablespoons chopped parsley
3 tablespoons red wine vinegar or 1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon crushed red pepper flakes
salt and fresh ground pepper

Preheat oven to 300°F. Place walnuts on a cookie sheet and toast until fragrant, 9-10 minutes. Remove from oven and cool. Turn on 2 stovetop burners. Place eggplants directly on burners and cook, turning occasionally with tongs, until eggplants are charred on all sides and collapse in on themselves, about 15 minutes total. Transfer to a cookie sheet to peel, cool, until easy to handle, then slit open and scoop out flesh. Chop roughly and place in a large bowl. Add walnuts, olive oil, honey, vinegar, parsley, red pepper flakes, salt and pepper. Place in refrigerator to chill. Serve will grilled chicken, lamb or fish.

Recipe © 2010 Adeena Sussman