Monday, July 14, 2014

Monday Munchies...

Someone I grew up with recently began a blog called Easy Healthy Kosher
Now you don't have to have a specific interest in eating kosher to want to check her out!
Every recipe she posts, I want to make for my family.  

I finally got the opportunity to make two of them for this past weekend.
An eggplant, and a zucchini bread. 

All pictures and recipe belong to the author of Easy Healthy Kosher, Ariella


1 large eggplant
1/2 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

 Preheat oven to 375 (if your oven has an optional setting for roasting, that would be best). 
My oven does not have this setting and cooking it worked out fine.  It took a little longer to get the eggplant as soft as I wanted it.
Cut eggplant in half lengthwise. Gently score inside of eggplant with a knife, making a crisscross pattern. Blend olive oil, salt and pepper and “paint” over inside of eggplant. Lay eggplant flat on parchment paper lined baking sheet and pierce skin of eggplant 2 or 3 times on each half.
Roast about 40 minutes or until skin is very soft (this is a good time to prepare mushrooms and tahini). Remove from oven and let eggplant stand as is for 10 minutes.  Mash the inside of the eggplant gently before filling (only do this step immediately before serving).

Sautéed Mushrooms
1 medium white onion diced
optional: 3 cloves chopped garlic
8 ounces fresh white mushrooms sliced thin
8 ounces crimini mushrooms sliced thin
1.5 tablespoon oil (can use coconut or preferred oil)
1/4 teaspoon salt
1/4 teaspoon pepper
Sauté onions (and garlic if using) in oil on medium heat about 5 minutes, until soft. Add mushrooms, salt and pepper. Reduce heat to medium-low and cook for another 10 minutes.

Tahini Dressing
1 cup crushed sesame seeds

3/4 cup water
1 cup fresh parsley leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 lemon freshly squeezed (about 3-4 tablespoon)
Place all ingredients in food processor and blend until creamy.

I did not use tahini because I could not find it and I didn't have time to make my own.  Instead, I used garlic hummus which worked well too!

 When I am not serving dish immediately, I keep all ingredients separate to re-heat. After heating, use a fork to gently mash the eggplant. Add mushrooms. Spread a dollop of dressing on top. If the tahini gets too thick in the fridge, you can thin with either water or lemon juice. Enjoy!

Head on over to Easy Healthy Kosher where you can find the zucchini bread and many other tasty recipes!

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