Tag Archives: dip

EGGPLANT SPREAD

weight, Rebecca Lazar - EGGPLANT SPREAD

I always made this eggplant dish without the peel, until I tried something similar at a friend’s house with the peel chopped up in it…..so now I do it either way, depending on my mood.  Always a family favorite with challah on Friday night!

Ingredients:

3 medium or 2 large eggplants

2 cloves garlic, minced

1 Tablespoon soy free vegenaise

1 Tablespoon fresh squeezed lemon juice

Himalayan pink salt and Pepper, to taste

Green onion, sliced thin

Putting it all Together:

  • Wash eggplants well (I like this veggie scrub brush), prick all over with a knife and bake in the oven on a parchment-lined baking sheet at 425 degrees for 1 – 1 1/2 hours, depending on the size. Remove from oven and let cool.
  • Cut off the ends of the eggplants and discard.  Chop the rest in a food processor, pulsing a few times.
  • Add the vegennaise, lemon juice, garlic, salt and pepper.  Mix well and top with green onion. Refrigerate until serving.
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ALMOND TURMERIC DIP

weight, Rebecca Lazar - ALMOND TURMERIC DIP

This easy dip is perfect for raw cut up veggies as a quick and healthy snack. Turmeric and ginger are anti-inflammatory and add to the health properties of this delicious dip.

Serves 2

Ingredients:

1-1/2 Tablespoons organic almond butter

1 Tablespoon water

1 teaspoon fresh squeezed lemon juice

1 teaspoon coconut sugar

1 teaspoon organic soy sauce

1/4 teaspoon ground ginger

1/8 teaspoon ground turmeric

1/2 clove garlic, crushed (optional)

Putting it all together:

  • Combine all ingredients in a bowl and using a fork, mix until completely smooth.
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