Eggplant Salad Dip - Israeli Style

Introduction

History

This recipe is a traditional Israeli dish that has been enjoyed for generations. It is often served as part of a mezze spread, which is a selection of small dishes served together as a meal. The creamy texture of the dip pairs perfectly with crunchy pita bread or fresh vegetables.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To achieve the best flavor, be sure to roast the eggplant until it is soft and caramelized. This will give the dip a rich and smoky flavor that is characteristic of Israeli cuisine. Additionally, be sure to let the dip chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve this dip with pita bread, fresh vegetables, or crackers for a delicious appetizer or snack.

Cooking Techniques

Roasting the eggplant is the key technique in this recipe, as it gives the dip a rich and smoky flavor. Be sure to roast the eggplant until it is soft and caramelized for the best results.

Ingredient Substitutions

If you don't have mayonnaise on hand, you can substitute Greek yogurt or sour cream for a lighter version of this dip. You can also use tahini or hummus for a different flavor profile.

Make Ahead Tips

This dip can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving to recombine the ingredients.

Presentation Ideas

Garnish the dip with a drizzle of olive oil, a sprinkle of fresh herbs, or a handful of toasted pine nuts for an elegant presentation.

Pairing Recommendations

This dip pairs well with a variety of dishes, including grilled meats, roasted vegetables, or falafel. It also goes well with a glass of crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the dip for 30 seconds or until warmed through.

Nutrition Information

Calories per serving

Calories: 90 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Fats: 8g per serving

Proteins

Proteins: 1g per serving

Vitamins and minerals

This dip is a good source of Vitamin C and Vitamin K, as well as potassium and manganese.

Alergens

This recipe contains eggs and mayonnaise, which may be allergens for some individuals.

Summary

This Eggplant Salad Dip is a flavorful and creamy dish that is low in carbohydrates and high in healthy fats. It is a good source of vitamins and minerals, making it a nutritious addition to any meal.

Summary

Eggplant Salad Dip - Israeli Style is a delicious and creamy dip that is perfect for serving as an appetizer or snack. With its rich and smoky flavor, this dip is sure to be a hit at your next gathering.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Eggplant Salad Dip - Israeli Style. It was many years ago, during a trip to Israel, that I stumbled upon a quaint little restaurant tucked away in a bustling market. The aroma of spices and herbs wafted through the air, enticing me to step inside and explore.

As I perused the menu, my eyes landed on a dish called Eggplant Salad Dip. Intrigued by the combination of flavors and textures, I decided to give it a try. When the dish arrived at my table, I was immediately captivated by its vibrant colors and fragrant aroma. The creamy eggplant blended with tangy lemon juice, garlic, and fresh herbs was a revelation to my taste buds.

I knew right then and there that I had to learn how to make this dish myself. The owner of the restaurant, a kind elderly woman with a twinkle in her eye, graciously shared her recipe with me. She explained that the key to a successful Eggplant Salad Dip lies in roasting the eggplant until it is charred and soft, imparting a smoky flavor to the dish.

Back home, I set to work recreating the recipe in my own kitchen. I carefully roasted the eggplant over an open flame, turning it occasionally until the skin was blackened and blistered. The aroma that filled my kitchen was reminiscent of that bustling market in Israel, bringing back memories of my travels.

Once the eggplant was roasted to perfection, I peeled off the charred skin and mashed the flesh with a fork. I added a generous squeeze of lemon juice, minced garlic, chopped parsley, and a drizzle of olive oil. The flavors melded together beautifully, creating a harmonious blend of savory and tangy notes.

As I tasted the finished Eggplant Salad Dip, I was transported back to that small restaurant in Israel. The creamy texture of the eggplant, the bright citrusy flavor of the lemon, and the earthy undertones of garlic and herbs all came together in a symphony of flavors. I knew that I had uncovered a gem of a recipe, one that would become a staple in my culinary repertoire.

Over the years, I have shared this recipe with friends and family, each time recounting the story of how I came to discover it in that bustling market in Israel. The Eggplant Salad Dip has become a beloved dish in our household, evoking memories of far-off places and culinary adventures.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the experiences and people that have enriched my life. Cooking has always been a source of joy and creativity for me, and this recipe for Eggplant Salad Dip - Israeli Style is a shining example of how food can connect us to different cultures and traditions.

I hope that you, too, will be inspired to explore new flavors and cuisines, to seek out the stories behind the dishes that grace your table. Who knows what culinary treasures you may uncover along the way?

Categories

| Israeli Recipes | Israeli Salads | Mayonnaise Recipes |

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