Shabbat Dips and Salads Part 3: Roasted Eggplant / Lettuce Beet / Carrot / Egg Salad/ Cabbage Salad
Recipes in this Video
Ingredients
- ●2 medium eggplants
- ●3 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp smoked paprika
- ●1/4 cup chopped fresh parsley
- ●1/4 cup crumbled feta cheese
- ●1 tbsp balsamic vinegar
- ●1 clove garlic, minced
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Slice the eggplants into 1-inch cubes and place them in a large bowl.
- 3Drizzle the olive oil over the eggplant cubes and sprinkle with salt, black pepper, and smoked paprika. Toss to coat evenly.
- 4Spread the eggplant cubes in a single layer on a baking sheet lined with parchment paper.
- 5Roast in the preheated oven for 25-30 minutes, or until the eggplants are tender and golden brown, stirring halfway through.
- 6Remove the roasted eggplants from the oven and let them cool slightly.
- 7In a large mixing bowl, combine the roasted eggplants, chopped parsley, crumbled feta cheese, balsamic vinegar, and minced garlic.
- 8Toss gently to combine all the ingredients.
- 9Serve warm or at room temperature.
Equipment
Carrot salad has roots in various cuisines around the world, often celebrated for its refreshing crunch and vibrant color. In many Mediterranean countries, it is a staple side dish, showcasing the versatility of carrots. Modern variations may include different nuts, seeds, or spices, making it a popular choice for health-conscious eaters everywhere.
Ingredients
- ●carrots
- ●olive oil
- ●lemon juice
- ●honey
- ●salt
- ●black pepper
- ●parsley
- ●cumin
- ●garlic
- ●red onion
- ●raisins
- ●walnuts
- ●cucumber
- ●feta cheese
Instructions
- 1Peel and grate the carrots into a large mixing bowl.
- 2Finely chop the parsley and red onion, then add to the bowl.
- 3Dice the cucumber and add it to the mixture.
- 4In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
- 5Pour the dressing over the carrot mixture and toss to combine.
- 6Add the raisins and walnuts, mixing gently to incorporate.
- 7Sprinkle cumin over the salad and mix well.
- 8Crumble feta cheese on top of the salad.
- 9Taste and adjust seasoning if necessary.
- 10Let the salad sit for 10-15 minutes to allow flavors to meld.
- 11Serve chilled or at room temperature.
Ingredients
- ●4 cups mixed lettuce greens
- ●2 medium beets, roasted and sliced
- ●1/2 cup crumbled feta cheese
- ●1/4 cup walnuts, chopped
- ●1/4 cup balsamic vinaigrette
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Wash and dry the mixed lettuce greens thoroughly.
- 2Roast the beets by wrapping them in aluminum foil and baking at 400°F (200°C) for about 45-60 minutes until tender. Let them cool, then slice them.
- 3In a large salad bowl, combine the mixed lettuce greens and sliced beets.
- 4Add the crumbled feta cheese and chopped walnuts to the salad bowl.
- 5Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
- 6Season with salt and black pepper to taste.
- 7Serve immediately as a refreshing salad.
Equipment
Egg salad is a classic American dish often served as a sandwich filling or on its own. It is popular for picnics, lunches, and as a quick meal option. The dish showcases the versatility of eggs and is a staple in many households, especially during gatherings and casual events.
Ingredients
- ●eggs
- ●mayonnaise
- ●mustard
- ●salt
- ●pepper
- ●celery
- ●onion
Instructions
- 1Boil the eggs until hard-boiled.
- 2Cool the eggs in cold water and peel them.
- 3Chop the eggs into small pieces.
- 4In a bowl, combine chopped eggs, mayonnaise, and mustard.
- 5Add salt, pepper, celery, and onion to the mixture.
- 6Mix until well combined and serve chilled.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: store-brand mayonnaise
Greek yogurt is lower in calories and adds protein.
celery
Healthier: cucumber
Cheaper: carrots
Cucumber adds crunch and is low in calories.
onion
Healthier: green onion
Cheaper: chives
Green onion has a milder flavor and is often cheaper.
Techniques
Equipment
Also Known As
Cabbage salad, or surówka z kapusty, is a staple in Polish cuisine, often served alongside hearty dishes like pierogi or meat. This refreshing salad showcases the simplicity and versatility of cabbage, which is abundant in Poland. Traditionally enjoyed in homes and at gatherings, it has also found its way into modern diets worldwide, adapting to various tastes and preferences.
Ingredients
- ●cabbage
- ●carrots
- ●onions
- ●mayonnaise
- ●vinegar
- ●sugar
- ●salt
- ●pepper
- ●parsley
Instructions
- 1Shred the cabbage finely and place it in a large mixing bowl.
- 2Grate the carrots and add them to the bowl with the cabbage.
- 3Finely chop the onions and add to the mixture.
- 4In a separate bowl, mix together mayonnaise, vinegar, sugar, salt, and pepper until smooth.
- 5Pour the dressing over the cabbage mixture and toss to combine thoroughly.
- 6Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
cabbage
Healthier: kale
Cheaper: green leaf lettuce
Kale adds nutrients and is often more affordable in some regions.
Techniques
Equipment
Also Known As
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