- Jewish Learning
My sister Tamar F., a nutritionist in Lakewood, is always busy creating recipes for her clients that are full of flavor, nutritious and low in calories. This is the dip that graces her table every Friday night. I loved it from the minute she shared it with me! For a cute real-food Mishloach Manot, send this dip to friends and family together with Whole Wheat Pita Chips, Caramelized Red Onion Dip, and Red Pepper Dip.
1 tablespoon lemon juice
dash of Pereg Cumin
Preheat oven to 400 degrees Fahrenheit. Prepare a baking sheet by lining it and spraying it with non-stick cooking spray.
Slice the eggplant the long way, making sure not to slice too thin. Place the eggplant slices on the baking sheet.
Cut the pepper in half. Remove the seeds and membranes. Place on the baking sheet together with the eggplant. Spray the eggplant with non-stick cooking spray or it will get too dried out when roasting.
Roast in the oven for 10–12 minutes until the vegetables are browned. Remove from oven to cool. Cut into cubes or thin strips.
In a skillet, place the garlic to sauté together with the olive oil. After a few minutes, add the cut eggplant and pepper. Then add the water, tomato sauce, lemon juice, salt, pepper and cumin.
Let simmer for 15–20 minutes. Let cool. Then transfer to an airtight container to store until ready to serve. Serve room temperature or warm.
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