Author Archives: Yosef Silver

Yosef Silver

About Yosef Silver

Yosef Silver is Food Writer living in Overland Park, KS. He and his wife Daniella found home in Kansas City in 2011 where they raise their children to enjoy wholesome, home-cooked food. Yosef shares his outlook on food at This American Bite and is a contributor for Joy of Kosher and The Times of Israel. When away from the Kitchen, Yosef is a Marketing Strategist for a Public Company and he likes it when people say hello to him on Twitter, @ysilver.

Roasted Eggplant and Garlic Dip

No matter how much I plan or prep, I find myself in a pre-dinner panic almost every time we host.  I’m opening and closing the fridge, wondering if I’ll actually have enough food. No one has ever gone hungry at my table and there’s always plenty of variety so surprise allergies or unannounced vegetarians are never a concern.

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That said, I’ve built an arsenal of “quick extras” that I can add to almost any menu. Anything from roasted chickpeas, grilled polenta or this eggplant dip which reassure me there will be enough food.

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This roasted eggplant and garlic dip is quick, and when you serve it in the skin of the eggplant, it looks beautiful and impressive on the table. All of the ingredients are things that I typically have in the fridge, so when I get a last minute “can we bring two friends to dinner?” phone call, I never have to say no.

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Roasted Eggplant and Garlic Dip

Ingredients

Two whole eggplants

Six cloves of garlic

1/4 cup chopped fresh parsley

1 1/2 cup tahini

1/4 cup olive oil

1 lemon

Directions

Preheat oven to 400 degrees.

Scoop out eggplant flesh and cut into cubes, leaving eggplant skin whole and uncooked. Place eggplant chunks on a greased baking sheet with garlic and roast for 30 minutes.

Allow the eggplant to cool slightly.

While it's still warm, place in a food processor fitted with blade attachment and pulse with the tahini, parsley, olive oil and the juice and zest of one lemon until desired smoothness.

Serve with other various salads and fresh bread.

Posted on April 30, 2014

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