eggplant

Vegetarian Chopped Liver

June 19, 2016

Author: Yvette Schlussel

Ingredients:

1 eggplant, sliced and salted

2 hard boiled eggs

1 onion, sliced and salted

½ cup walnuts sauteed

½ tsp salt or soy sauce to taste

Preparation:

Saute eggplant, add onions and walnuts.

Coarsely grind in food processor

Mix in 2 hardboiled eggs

Serve on toast or crackers

Gvetch

December 27, 2012

Author: Ronna Dell Valle and Sharon Mason

 

 

 

My mother-in-law, of blessed memory, came to live with Reuben and myself when we had been married a year. She was a dear, sweet woman and we got along famously. She worked, as did I, until our first daughter was born a year later. Mom graciously offered her services as babysitter and we got to go out frequently. This particular Sunday, Mom suggested that she make us Sunday dinner. She made what I later learned was Gvetch. I was very angry with her. “Mom, why did you wait until you were living with us three years before making this delicious dish? I’m angry with you for not having made it long before this day.” Mom received this recipe from a Romanian lady; but, I think it is from the Middle East.

Ingredients:

1 medium size eggplant, peeled, sliced and cut into one inch cubes

1 cup rice

1/2 cup vegetable oil

1 cup diced onions

4 ribs celery cut into one inch pieces

4 carrots, peeled and diced

1 cup water

1/2 cup frozen peas, defrosted, at room temperature

Preparation:

Place all ingredients, except peas, into a roasting pan and mix together. Bake in a 350 degree oven for one hour or until ingredients are soft. Mix every twenty minutes to prevent rice from sticking to the pan. You may need to add a bit more boiling water when stirring the dish if it seems to be too dry. Add defrosted peas before serving the dish. May be used as a main dish with a salad or used as a side dish with meat, chicken or fish. Salt and pepper to your own taste. Enjoy!!

 

Nanny’s Summer Gratin

July 10, 2013

Author: Liz

My Nanny Scher was a superb but simple cook. She sourced her meat and chicken from a kosher butcher in Stamford, CT and shopped her veggies and fruit from the corner grocer. In the summer, she grew a few tomatoes and zucchini in the small yard behind the multi-family, three story house my grandparents rented. She shared and swapped her small harvest with neighbors on the block, while exchanging recipes with her favorite Italian neighbors. She usually sautéed everything with lots of onions and often added ketchup for a touch of color and sweetness.

Here’s an updated version of what my Nanny made. Veggies are sliced more neatly here and the name is fancier but it’s in the same spirit of celebrating summer vegetables at their peak.

Recipe contributed to Kosher Like Me by Melissa Roberts

Ingredients:

2 garlic cloves

1 tsp kosher salt (use ½ tsp if fine salt)

6 Tbsp extra virgin olive oil

½ tsp freshly ground black pepper

1 large eggplant (1 lb), cut into ½” thick slices

2 medium zucchini and/or yellow squash (1¼ lbs), cut into ½” thick slices

2 large ripe tomatoes (1½ lbs), cut into ½” thick slices

4 (3”) sprigs fresh basil

3 (2” to 3”) sprigs fresh thyme

3 Tbsp finely grated Parmigiano Reggiano (*optional if making gratin parve)

Preparation

Equipment: a shallow 2½ to 3 quart gratin or baking dish

Preheat oven to 425F with rack in middle.

Mince and mash garlic to a paste with salt using a large heavy knife. Combine with olive oil and pepper in a large bowl. Add eggplant and squash and toss to coat.

Alternately layer eggplant, zucchini, and tomato slices, in a single overlapping layer in dish. Drizzle any remaining oil from bowl over the top and scatter herb sprigs, tucking them in between vegetable slices. Cover tightly with foil and bake until vegetables are softened, about 1 hour. Sprinkle top with parmesan (if using) and continue to bake, uncovered, until top is golden brown, 10 to 15 minutes more.

Notes

**Gratin can be made 1 day ahead, covered with foil, and chilled. Served hot, warm, room temp, or even cold.