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2 eggplants
1 red pepper
1 yellow pepper
2 onions
1 medium zucchini
1/2 cup oil
1 tablespoon salt
dash of cayenne pepper
dash of black pepper
2 heads garlic
6 ounces Tuscanini Tomato Paste
1 cup water
2 tablespoons sugar
12 cloves fresh garlic, peeled, such as Mr. Dipz
1/4 cup oil
2 cups Gefen Mayonnaise
1/8 teaspoon ginger
2 teaspoons Haddar Deli Mustard
1/2 teaspoon salt
Preheat oven to 400 degrees Fahrenheit. Line two cookie sheets with Gefen Parchment Paper.
Dice all the vegetables (except garlic) into evenly sized cubes. Place on cookie sheets. Drizzle oil evenly over vegetables. Sprinkle with spices and toss to coat. Bake for 30–40 minutes.
In the meantime, wrap heads of garlic in foil and place in a separate pan. Bake for 30–40 minutes.
Once done, pop out the garlic and place in a food processor along with the veggies, tomato paste, water, and sugar. Using the S-blade, pulse until coarsely chopped.
I first tasted this dip at my sister’s Shabbos table and couldn’t get enough of it. Yield: 4 cups
Preheat oven to 450 degrees Fahrenheit.
Place garlic cloves and oil in a pan. Cover and bake for 20 minutes or until the garlic gets a bit charred.
Add the rest of the ingredients to the pan and blend with a hand blender. Transfer to a container.
This recipe came about when I had extra roasted garlic. I experimented and got this delicious, flavor-filled dip. Yield: 2 and 1/2 cups
Photography and Styling by Faigy Murray
www.thevoiceoflakewood.com
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