|
KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
|
|
|
 |
|
|
|
|
|
|
| |
KOSHER RECIPES: SALADS |
|
| |
| INGREDIENTS: |
·
2 Eggplants, medium size, sliced crosswise ½" thick
·
3 Tbs. Olive Oil
·
½ tsp. Paprika
·
Kosher Salt, to taste
·
Black Pepper, freshly ground, to taste
·
4 oz. Goat Cheese, softened (Feta – KOSHER)
·
¼ cup Tahina (Tahini)
·
1½ Tbs. Lemon Juice, fresh
·
1 Tbs. Honey
·
2 Tbs. Pine Nuts, toasted, for garnish
·
2 tsp. Oregano, finely chopped, for garnish
|
| INSTRUCTIONS: |
1.
Heat oven to 425°F.
2.
Place eggplant in a single layer on a parchment paper-lined baking
sheet.
3.
Combine oil and paprika in a bowl, brush about 2 Tbs. over
eggplant, and sprinkle with salt and
pepper.
4.
Bake, turning once, until golden ~ 20 minutes.
5.
Set aside.
6.
Combine cheese, tahina, juice, honey, salt, pepper, and ¼ cup water
in a bowl.
7.
Top each eggplant round with 1-2 tsp. cheese mixture and drizzle
with remaining oil.
8.
Garnish with toasted pine nuts and oregano.
YIELDS: 24 pieces.
YUMMY!!!
|
|
|
| |
|
|
| |
|
|
|
KOSHER DELIGHT MAGAZINE
|
