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    14 Apr SPECIAL YOM HA’ATZMAUT RECIPES:

    Posted at 12:21h in by
    0 Likes

    MEDITERRANEAN EGGPLANT CHIPS

    INGREDIENTS:

    6 baby eggplants or 2
    regular eggplants
    1/4 cup extra virgin olive
    oil
    1 teaspoon smoked paprika
    1/2 teaspoon garlic powder
    1/2 teaspoon oregano
    1/4 teaspoon cayenne
    pepper
    Generous amount of kosher
    salt and freshly ground
    black pepper

    DIRECTIONS:

    1. Place eggplant slices in a large bowl. 2. Add olive oil and
    spices to the bowl and gently toss with tongs until each
    piece of eggplant is coated in the spices. 3. Place the
    eggplants slices on the trays of a dehydrator and dehydrate
    on the ruits/vegetable setting (about 135 degrees) for 4-5
    hours until fully dried and crisp. You’ll want to check the
    trays around 3-4 hours as some thinner slices may be done
    sooner. Alternatively, these can be baked in the oven – 450
    degrees for 12-15 minutes, placed in one layer on a
    parchment paper lined cookie sheet. 4. Let eggplant cool
    completely before storing in a container.

    MATBUCHA

    INGREDIENTS:

    6 medium ripe tomatoes, cored and
    chopped into 1-inch pieces
    4-6 cloves garlic, peeled and finely
    chopped
    1 small green jalapeño pepper, seeded
    and diced
    OR 2 medium green bell peppers, chopped
    1/3 cup oil (canola or olive)
    2 tablespoons paprika
    1 1/2 teaspoons kosher or sea salt
    1/2 to 1 teaspoon freshly ground black
    pepper

    DIRECTIONS:

    Place the tomatoes, garlic, and peppers in a pan. Cook
    uncovered for 20 minutes at medium heat stirring
    frequently with a spoon. When the vegetables are nice and
    soft, add the oil, paprika, salt, and pepper.Cook, stirring
    frequently, for another 10 minutes. When the mixture is
    well blended and most of the liquid has evaporated, the
    matbucha is ready. Cool and store in a covered container
    in the refrigerator.

    CLASSIC HUMMUS

    INGREDIENTS:

    • 30 oz canned chickpeas (garbanzo
    beans) drained with liquid
    reserved (I use two 15oz cans)
    • 1/3 cup chickpea liquid or more,
    as needed
    • 1/2 cup tahini • 1/4 cup olive oil
    • 2 lemons juiced
    • 2 garlic cloves
    • 1 tsp cumin
    • 1/2 tsp salt

    DIRECTIONS:

    Add all the ingredients to your high-powered
    blender and secure the lid.
    • Turn the blender on high for 30 seconds (or

    more for a creamier texture) Add more chick-
    pea liquid, if desired, for a softer hummus.

    • Add the hummus to a serving plate and
    garnish with olive oil, paprika and fresh
    parsley.