Submitted by Perele Rubin
Every Shabbos our family eats dips and salads with challah. We used to buy them every week until I tried to make some myself. This dip is a combination of our favorite store-bought dips and salads- it’s a hit! The deep-fried eggplant is made healthier in this recipe, the mushrooms add the umami factor and the peppers and dressing comes from my husband’s favorite cucumber salad. I make it nearly every week, often multiplying the recipe to have enough to send around to friends and family.
Set the oven on low broil.
Spread the diced eggplant and sliced mushrooms on a parchment paper- covered baking sheet. Spray oil liberally over the eggplant and mushrooms, then toss them really well so all of it is covered evenly with oil.
Sprinkle with salt to taste.
Broil for 45-60 minutes (depending on the size of the eggplant cubes and your oven temperature). Stir as needed to broil the eggplant and mushrooms evenly.
Remove the baking sheet from the oven and cool on counter.
In the jar that you’ll be keeping the dip in, add the vinegar and melted sugar. Into that, pour the red pepper sticks and sliced garlic. When the eggplant and mushrooms have cooled, add them too. Mix all ingredients well and refrigerate for a few hours.
Use as dip or salad to eat with challah l’kovod Shabbos (or any other time!)