Pareve First Course

Potato Zucchini Pancakes

Potato+Zucchini+Pancakes.jpg

Makes about 4 dozen bite size pancakes. 

This dish is a nutritious, delicious and light addition to your Passover repertoire. I am quite proud of this recipe. I bake the pancakes and do not fry them. I am thus spared the cooktop mess. I do recommend using heavy non-stick cookie sheets.

In addition they can be baked earlier in the day and reheated. They can also be frozen.

INGREDIENTS:

  • 1 small onion

  • 2 medium zucchini

  • 2 large Russet (baking) potatoes

  • 2 large eggs, whisked

  • 4 tablespoons matzoh meal

  • Kosher salt

  • Freshly ground black pepper   

  • 4 tablespoons vegetable oil

PREPARATION:

  1. Preheat the oven to 450F. 

  2. Finely chop the onion in a food processor fitted with the steel blade. Transfer to a large bowl.  

  3. Rinse the zucchini, pat dry, trim the ends, grate in a food processor fitted with the medium grating attachment. Wring out the zucchini, in batches, using a sturdy dish towel. Add to the onions. 

  4. Peel the potatoes, and cut them lengthwise into quarters to fit into the feed tube of a food processor and grate. Wring them, in batches, using a dish towel and add to the zucchini along with eggs and the matzoh meal. Combine well and season to taste.  

  5. Brush 2 heavy non-stick cookie sheets with the 4 tablespoons of oil.

  6. Place level tablespoons, slightly apart, on the greased cookie sheets. 

  7. Bake on the lowest shelf for 15 minutes or until lightly brown.  Turn the pancakes over and bake for another 6 minutes, or until lightly golden.

NOTE:

TO WARM the pancakes, arrange them on a wire rack set over a cookie sheet in a preheated 350F oven until hot, about 6 minutes. The wire rack prevents the pancakes from getting soggy.  

TO FREEZE the pancakes, place them side by side in a plastic container with wax paper in between the layers. Warm the pancakes straight from the freezer in a preheated 400F oven for about 10 minutes, or until hot.    

 
 


Stir Fried Shiitake Mushrooms

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Makes 2 first course servings. 

I do not know about you, but for me mushrooms evoke the winter season. This is a simple, tasty dish. It can also be a side dish.

INGREDIENTS:

  • 8 large shiitake mushrooms, about ½ pound

  • 3-4 tablespoons extra-virgin olive oil

  • 2 scallions including the green part, thinly sliced.

  • 3 cloves garlic, finely chopped

  • 3-4 tablespoons dry white wine

  • ¾ cup loosely packed flat leaf parsley, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Discard the mushroom stems. Wipe the caps with a damp paper towel and slice thinly. 

  2. Heat a wok, add 2 tablespoons oil, heat the oil, add scallions and garlic and sauté over low heat until soft, about 2 minutes. 

  3. Add the remaining tablespoon oil and all the mushrooms. Stir fry over medium high heat adding the wine until mushrooms are ALMOST wilted (the amount of oil and wine will depend on the utensil, the heat and the mushrooms. I do not like them too oily, or too wilted, but they are like sponges and absorb any liquid quickly). 

  4. Add the parsley and season to taste with salt and pepper.

 
 

Savoy Cabbage Soup

Makes 6 generous servings. 

Freezer friendly, thick, nutritious and great on a cold, winter day, this soup can be a meal in itself if cooked with meat. I chop all the vegetables in a food processor to save a lot of time.

 

INGREDIENTS:

  • ¾ ounce dried porcini mushrooms

  • 1 cup boiling water

  • 4 tablespoons extra-virgin olive oil

  • 2 onions, quartered

  • 4 cloves garlic, quartered

  • 2 carrots, cut into large pieces

  • 1 small Savoy cabbage, about 11/2 pounds or regular cabbage.

  • 6 cultivated mushrooms

  • 14.5 ounce can crushed tomatoes

  • 4 cups vegetable broth

  • Small bunch dill, tied with a string, leave some for garnish

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Place the dried mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for about 20 minutes. Strain soaking liquid through a sieve lined with a paper towel, squeezing mushroom over the sieve to extract more liquid. Set liquid aside. Wash soaked mushrooms carefully to remove any sand, pat dry with paper towels and chop coarsely. 

  2. Chop the onions and the garlic coarsely in a food processor fitted with the steel blade. Do the same with the carrots. Discard the outer leaves of the cabbage, quarter, core and chop coarsely.   

  3. Wipe the cultivated mushrooms with a damp paper towel, quarter and chop coarsely.

  4. IT IS BEST TO CHOP EACH VEGETABLE SEPARATELY.    

  5. In a large saucepan heat the oil, add the onions, garlic and carrots and sauté for about 5 minutes. Add the cabbage, both mushrooms, mushroom liquid, tomatoes, vegetable broth and dill.   

  6. Bring to a boil over high heat, lower the heat then cook gently, half covered for about 30 minutes. The Savoy cabbage will be a little crunchy.   

  7. Season to taste with salt, pepper. 

  8. Garnish with dill snipped with scissors.

 
 

Cucumber Avocado Soup

Cucumber Avocado Soup.jpg

Makes 4 servings.

A delicious refreshing summer soup with a distinct taste of cucumbers, this recipe requires no cooking and is so quick to prepare.

INGREDIENTS:

  • 2 large cucumbers, trimmed, peeled, sliced
  • ½ ripe medium avocado, sliced
  • 2 tablespoons lime juice, approx.
  • ¾ cup cold water, approx.
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

GARNISH:

  • 1 Kirby cucumber, rinsed, dried, trimmed and cut into very small cubes.

PREPARATION:

  1. Place all the ingredients in a Vitamix and puree till silky and smooth.
  2. Adjust the consistency with cold water. Season to taste with lime juice, salt and pepper.
  3. Serve chilled, garnished with cucumbers.
 
 

Penne with Basil, Parsley and Tuna

Pennie with Basil.jpg

Makes 6 servings as a first course.

4 servings as a main course.

This pasta is easy, flavorful and nutritious. The sauce requires no cooking, and only the pasta is boiled.

INGREDIENTS:

  • 4 anchovy fillets
  • 3 cloves garlic, quartered
  • 1 cup tightly packed basil leaves
  • 1 cup tightly packed flat leaf parsley
  • ¼ cup extra-virgin olive oil
  • 4 tablespoons lemon juice, approx.
  • 10 ounces Albacore wild white tuna drained and separated into large pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound imported penne

PREPARATION:

  1. Soak the anchovies in cold water for 5 minutes – drain and pat dry with paper towels.
  2. Place anchovies, garlic, basil and parsley in a food processor fitted with the steel blade. With the motor on, pour the olive oil and lemon juice through the feed tube. Pulse until smooth, transfer to a large bowl and combine with the tuna.
  3. Bring 5 quarts of water to a rolling boil in a large covered pot. Add 2 tablespoons salt and all the pasta at once and stir. Boil briskly, uncovered, for about 7 minutes, or until pasta is al dente. Drain well in a colander and toss with the sauce.
  4. Season to taste with salt, pepper and lemon juice. 
 
 

Cauliflower with Tahini

Cauliflower with Tahini.jpg

Makes 4 first course servings, 4-6 side dish servings.

The combination of all these ingredients makes for an unusual nutty flavor.  It is amazing what a versatile vegetable cauliflower can be.  

INGREDIENTS:

  • ½ cup tahini
  • Grated zest from 1 lemon
  • 2 tablespoons lemon juice, approx
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1½ teaspoon kosher salt
  • 1 teaspoon sweet paprika
  • Freshly ground black pepper.
  • 1 large head cauliflower, about 21/2 pounds
  • ½ cup cashews, toasted, coarsely chopped
  • ½ cup cilantro leaves, or flat leaf parsley, coarsely chopped

PREPARATION:

  1. Preheat the oven to 500F.
  2. Cut and discard the stem off the cauliflower. Cut the cauliflower head into 1½ to 2 inch florets and rinse.
  3. Line a large baking sheet (12 by 18) with heavy foil.
  4. In a large bowl, combine the tahini, lemon zest, lemon juice, oil, garlic, salt, paprika and pepper. It is easier to combine with a wooden spoon. Add the cauliflower and toss well.
  5. Spread it all on the baking sheet and bake on the lowest rack of the oven.
  6. Roast until well browned and just tender, about 13-15 minutes.
  7. Gather all the cauliflower to center of baking sheet and season to taste, with lemon juice, salt and pepper.
  8. Add cashews, cilantro or parsley.
 
 

Roasted Cherry Tomato Soup

Makes 2 servings. 

This is a refreshing creamy tomato soup which I like to serve cold or at room temperature on hot summer days. Unfortunately without a Vitamix the soup will have to be strained to remove the seeds and some of the skin. I like to serve it with a basil pesto but snipped chives are equally delicious and certainly less work.

INGREDIENTS:

  • 1 pound cherry tomatoes
  • 3 garlic cloves, peeled sliced
  • 2 tablespoons extra-virgin olive oil
  • ¾ -1 cup vegetable broth
  • ¼ teaspoon balsamic vinegar
  • 1/8 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • Chives, finely snipped for garnish

PREPARATION:

  1. Preheat the oven to 400 F.
  2. Rinse the tomatoes. 
  3. Place in an ovenproof dish that is large enough to hold the tomatoes in a single layer. Place the garlic underneath the tomatoes.
  4. Drizzle with olive oil.
  5. Roast for 1 hour, turning the tomatoes once. 
  6. Pour into a Vitamix and add ¾ cup vegetable broth. Puree until smooth.
  7. Adjust the consistency with the extra vegetable broth.
  8. Season to taste with sugar, balsamic vinegar, salt and pepper. 
  9. Garnish with snipped chives. Use scissors.
 
 

Eggplant Caviar

Makes 6 first course servings.

This is a Georgian (Russian) dish where eggplants are plentiful and seedless. There it is called “the poor man’s caviar.” l like to serve this piquant dish surrounded by sliced English or Persian cucumbers and crackers.

Like most simple recipes with very few ingredients, the quality of the eggplant becomes paramount. Unfortunately, I have no suggestions how to pick a good eggplant (try to find one with few seeds).

INGREDIENTS:

  • 1 medium to large eggplant (about 1 ½ pounds)
  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion, very finely chopped
  • 2-3 tablespoons double-concentrate tomato paste
  • 2-3 tablespoons lemon juice
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400°F.
  2. Line a pan with foil.
  3. Place the eggplant in pan and bake for about 35 minutes, turning once, until the eggplant is soft to the touch.
  4. While the eggplant is baking, heat the oil in a skillet.  Add the onion and sauté, over low heat until soft and transparent. About 10 minutes.
  5. When the eggplant is  cool enough to handle, discard the stem, cut in half, scrape off some of the seeds if there any, and pour off any accumulated juice. Scrape the flesh into a food processor, fitted with the steel blade. Add the onion, and the tomato paste and pulse until almost smooth. 
  6. Season to taste with lemon juice, salt, and pepper.
  7. Serve at room temperature.
 
 

Carrot Soup

Makes 8 servings.                                                             

Since the ingredients for this creamy, delicious soup are available in all seasons, you can serve it hot, at room temperature or cold, depending on the season.  I like it best served cold or at room temperature in warm weather

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 2 garlic cloves, quartered
  • 2 pounds carrots, peeled, sliced, reserving 1 carrot for garnish
  • 1 cup dry white wine.
  • 5-6 cups vegetable broth
  • ½ teaspoon cumin
  • ½ teaspoon coriander.
  • ½ teaspoon chili powder
  • 1 tablespoon lemon juice, approx
  • Kosher salt
  • Freshly ground back pepper

PREPARATION:

  1. Heat the oil in a medium saucepan. Add the onion and garlic and sauté for 5 minutes. Add the carrots, wine, 5 cups of broth, cumin, coriander, and chili powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, or until the carrots are tender.
  2. Puree the soup, in batches, in a Vitamiix until smooth. 
  3. Adjust the consistency with the reserved broth.
  4. Season to taste with lemon juice, cumin, coriander, chili powder, salt and pepper.
  5. To serve: steam the remaining carrot until just tender. Grate coarsely and garnish. 
 
 

Red Lentil Soup

Makes 6 servings.

This recipe is a healthy, thick, hearty soup, to warm your heart on the bleakest days of winter. This soup also freezes very well. It is one of the few soups that I do not puree.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 2 garlic, cloves, finely chopped
  • 1 jalapeno pepper seeded finely chopped (See Note)
  • 3/4 teaspoon ground cumin, approx
  • 3/4 teaspoon ground turmeric, approx
  • 1 3/4 cups red lentils
  • 6 -6 ½ cups vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons lime juice, approx
  • Cilantro leaves for garnish, optional

PREPARATION:

  1. In a large covered saucepan heat the olive oil. Add onions, garlic and jalapeno. Sautee covered over low heat for about 10 minutes.  The onions should be soft. Stir in cumin and turmeric. Add lentils and 6 cups of broth. Bring to a boil over high heat, lower the heat and cook covered for about 15 minutes, until the lentils are tender.
  2. Adjust the seasoning with cumin, turmeric, salt, pepper and lime juice.
  3. This soup thickens a bit. When ready to serve, adjust the consistency with the reserved ½ cup of broth. Season to taste again.

NOTE:

I chop finely the onions, garlic and jalapeno in a food processor. Be sure to quarter the ingredients first.

When seeding jalapeno peppers, please wear thin plastic gloves to avoid irritating your skin or your eyes.

 
 

 

 

Celery Root Remoulade

Makes 6-8 servings as a first course.

Despite the name, this vegetable has nothing to do with celery. It may appear as an ugly, knobby beige globe but it is crispy, with a delicate flavor of celery, parsley and a slight nuttiness. It is also full of vitamins and minerals.

INGREDIENTS:

  • 2 medium celery roots, about 2 pounds
  • 3 tablespoons homemade mayonnaise (recipe follows)
  • 3 teaspoons Dijon mustard
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoon lemon juice
  • ½ cup loosely packed flat leaf parsley, coarsely chopped
  • Kosher salt
  • Freshly ground black pepper 

PREPARATION:

  1. Drop celery root into boiling water. Cover and boil for 3 minutes. Drain and cool.
  2. Peel the root quite thickly to remove all the dark embedded spots (this rough looking vegetable is a bit tricky to peel).
  3. Cut the celery root into pieces that will fit into the feeding tube of a food processor fitted with the medium grating attachment. Press hard to try to obtain long, even matchsticks.
  4. Empty into large bowl.
  5. In a small dish, whisk mayonnaise, mustard, vinegar, lemon juice, salt and pepper.
  6. Combine with grated celery root. Add the parsley and season to taste. Before serving adjust the taste and the texture, once again, as the dressing becomes absorbed.  

INGREDIENTS FOR MAYONNAISE:

This is a lightly seasoned mayonnaise which makes a good base for other dressings.

  • ½ cup extra-virgin olive oil
  • ½ cup vegetable oil
  • 1 large egg, at room temperature
  • ¼ teaspoon powdered mustard
  • ½ teaspoon kosher salt
  • 1 tablespoon rice vinegar

PREPARING THE MAYONNAISE:

  1. Combine the olive oil and vegetable oil in measuring cup (the spout of the cup makes it easier to control the slow pouring).
  2. Place the egg, mustard and salt in a blender. Remove the plastic knob from the cover of the blender. Turn on the blender and after a second, add the vinegar.
  3. Pour the oil in a very slow stream. As the mixture begins to thicken, add the oil more quickly.

One word of caution: keep the blender running from the beginning of the process to the end, when all the oil has been added. When finished, transfer the mayonnaise to an airtight container and refrigerate.

 
 

Gazpacho

Makes 6 servings.

Since tomato season is very short – usually from July until early October or however long the warm days of early Fall remain – I urge you to take advantage and try this soup.   

If you like your gazpacho to be more nourishing, you may want to serve it with condiments, such as chopped seeded cucumber, chopped bell pepper, chopped red onion,  chopped peeled tomato and croutons.

INGREDIENTS

  • 2 pounds ripe tomatoes, rinsed, cored, cut into large pieces
  • 1 red bell pepper, rinsed, cored, seeded, cut into large pieces
  • 2 Kirby cucumbers, peeled, ends discarded, cut into large pieces
  • 1 clove garlic, halved
  • 1 small jalapeno pepper, seeded, cut into pieces (See Note)
  • ½ small red onion, cut into pieces
  • 1 tablespoon balsamic vinegar, approximately
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Snipped chives for garnish, or an assortment of condiments
  • 1 slice gluten free whole wheat grain bread, optional

PREPARATION:

  1. Place all of the ingredients in a Vitamix and puree until very smooth. (If you like your soup a little coarser, puree it for a shorter time.)  If your soup is not as thick as you like it add 1 slice gluten free whole wheat bread cut into pieces and puree.
  2. Season to taste with vinegar, salt and pepper and serve it very cold garnished with chives or the suggested condiments.

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or your eyes. 

 
 

Sweet and Sour Eggplant

Makes 4 first course servings.

This recipe is a nice addition to your file of first courses as it is delicious, easy to prepare and it keeps well.  The mint really enhances the flavor.  Serve it warm or at room temperature with crackers, toasted pita, or just plain.                 

INGREDIENTS

  • 1 medium eggplant, about 1 ¼  pounds
  • Kosher salt
  • ¼  cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 plum tomatoes, peeled, cored, seeded and coarsely chopped (See Note)
  • ½  cup tightly packed flat leaf parsley, coarsely chopped
  • 2 tablespoons seasoned rice vinegar
  • ½  tablespoon sugar
  • Freshly ground black pepper
  • Leaves from 4 sprigs fresh mint, coarsely chopped

PREPARATION

  1. Rinse the eggplant, pat dry, discard the stem and cut into ½ inch pieces.  Scrape off as many seeds as you can.  Place the cubed eggplant in a colander and sprinkle lightly with salt.  Let drain for about 30 minutes.  Squeeze gently and then pat dry with paper towels.
  2. Heat olive oil in a medium saucepan.  Add the onion and garlic and cook over moderate heat, uncovered, stirring from time to time, until golden, about 8 minutes.  Add eggplant and stir for a minute.  Stir in tomatoes and cook covered over low heat, stirring from time to time until the eggplant is soft, about 15 minutes.  Add parsley, vinegar and sugar.
  3. Season to taste with salt, pepper.
  4. At serving time add mint.  If combined before, the mint loses its aroma.

NOTE:

To skin tomatoes, drop them into boiling water.  Bring the water back to boil and drain.  Core the tomatoes and slip off the skin.  Cut the tomatoes in half widthwise and squeeze gently to remove the seeds.  Some seeds will remain.

 
 

Roasted Asparagus with Sesame Vinaigrette

Makes 2 first course servings.

I know that spring has arrived when the beautiful asparagus is everywhere. I love this dish with its dressing and with a bit of salad greens on the side.  Nina Simonds, the expert on Asian, healthy food was the inspiration.  

For a more filling dish, you may wish to add some mozzarella.

INGREDIENTS

  • 10 asparagus spears
  • 1 teaspoon sesame oil
  • 1 teaspoon extra-virgin olive oil
  • Kosher salt

SESAME VINAIGRETTE

  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • ¼ teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • Salad greens

PREPARATION

  1. Preheat oven to 475F.
  2. Hold each spear with both hands and snap it at the point where it breaks easily. Discard the bottom part. Rinse and pat dry. Trim the ends on a diagonal to make them even.
  3. Lay the spears on a baking tray lined with heavy aluminum foil. Drizzle the sesame and olive oils over the asparagus. Salt lightly. Roll the spears to coat all sides. Bake for about 9 minutes. The spears should be almost soft.
  4. Whisk the vinaigrette ingredients.
  5. Arrange the spears on individual plates with some salad greens and drizzle over the dressing.
 
 

Bell Pepper Soup

Makes 6 generous servings.

This is a creamy soup for all seasons with a definite bell pepper taste and a distinct gorgeous color no matter which bell peppers you choose.  I have recently purchased a Vitamix, and now I prefer it to a blender when making soups.

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil

  • 5 garlic cloves, quartered

  • 4 orange bell peppers, rinsed, cored, seeded and cut into large pieces

  • ½ pound Golden Yukon potatoes, peeled, quartered

  • 14.5 ounce can crushed San Marzano tomatoes

  • 2 cups vegetable broth

  • ½ teaspoon sugar

  • ¼ teaspoon chili powder

  • Kosher salt

  • Freshly ground black pepper

  • Cilantro leaves for garnish

PREPARATION

  1. In a medium covered saucepan, heat the olive oil, add garlic and sauté for a minute.
  2. Add peppers, potatoes, tomatoes, broth sugar and chili powder.
  3. Bring to a boil over high heat, lower heat and cook slowly, covered, until potatoes are soft, about 25 minutes.
  4. Cool a bit.
  5. Puree in batches in a blender until very smooth (you will have to blend this soup longer than usual to make sure that there are no traces of the pepper skin).  The Vitamix is a time saver and improves the texture of the soup, making it more silky and creamy.                     
  6. Season to taste and garnish with cilantro leaves.

NOTE:

This soup freezes well, but when reheating, whisk it as it begins to boil to bring back the creamy texture

 
 

Bean Soup with Pesto

Bean Soup with Pesto.jpg

Makes 10 servings.

This is a hearty, flavorful winter soup.  The touch of pesto definitely adds to the flavor.  After the presentation, be sure to stir the pesto into the soup.

INGREDIENTS

  • ½ pound dried large lima beans
  • 3 tablespoons extra- virgin olive oil
  • 2 medium onions, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 6 ½ cups vegetable broth
  • 1 ¾  pounds Yukon Gold potatoes, peeled and cubed
  • Kosher salt
  • Freshly ground black pepper

GARNISH - PESTO

  • 3 cups tightly packed basil leaves
  • 2 garlic cloves, quartered
  • ¼ cup extra -virgin olive oil
  • ½ teaspoon kosher salt

PREPARATION

  1. Place beans into a bowl and cover with cold water.
  2. Leave overnight and drain.
  3. Heat the oil in a large covered saucepan and sauté onions and garlic for a few minutes.
  4. Add the beans and 6 cups of broth. Bring to a boil, lower the heat, and cook covered for20 minutes.
  5. Add the potatoes and cook for another 30 minutes or until the potatoes are soft.
  6. Strain the soup through the medium disc of a food mill and return to the saucepan.
  7. Adjust the consistency with the extra ½ cup of broth as needed. Season to taste with salt and pepper.

FOR THE PESTO

  1. Place basil and garlic into a food processor fitted with a steel blade. With the motor running add the oil very slowly through the feed tube and pulse until smooth.
  2. Transfer to a container and cover tightly to prevent discoloration.   

TO SERVE

Ladle the soup into heated soup bowls, and place a generous teaspoon of garnish in the center.

NOTE:

When reheating the soup, be sure to do it on a low to medium flame, otherwise the beans and the potatoes may begin to stick to the bottom.

 
 

Asian Eggplant

Makes 3-4 servings.

I love this piquant eggplant dish. Eating it with whole grain crisp crackers enhances the flavor. 

 

INGREDIENTS

  • 1 medium eggplant (about 1¼ pounds)

DRESSING

  • 1 garlic clove 
  • ½ inch ginger, peeled and grated
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • ¼ teaspoon sugar
  • 1 tablespoon seasoned rice vinegar
  • Kosher salt
  • Freshly ground black pepper
  • Cilantro leaves for garnish

PREPARATION

  1. Preheat the oven to 400 F.
  2. Place the eggplant in a foil-lined pan. Bake for 35-40 minutes, turning once. The eggplant should be soft.   
  3. Cool the eggplant until comfortable to handle. Cut off the stem, cut in half lengthwise and discard as many seeds as possible. Cut into small cubes.

DRESSING

  1. Coarsely chop the garlic on a cutting board and sprinkle with ¼ teaspoon salt. Using the blade of a knife, crush it to a paste.
  2. In a medium bowl combine the garlic paste, ginger, olive oil, soy sauce, sesame oil, sugar and rice vinegar. Add the eggplant, combine and season to taste.