Kosherize It

Shabbat preparation usually begins Thursday into Friday for my family.  We take this time to prepare our menu, reflect on the week, and think of those who departed.  This week my cousin shared a vegetarian Eggplant Caviar recipe that was special to her mother (Shulamit, Z”l) and I feel honored to share with you.

At the time, Shulamit was the wife of a baker, helped manage the bakery, and was a mother of 5 children- so you can only imagine how busy she was.  However, there was always time for Shabbat- her goal was to make sure her guests left well fed and happy.  Whenever Shulamit would prepare a meal she would sing Opera.  The love and happiness radiated through the house and into her food, which was a key ingredient (love) in her dishes.  A vegetarian family was one of the regulars that attended Shabbat dinner.  Eggplant Caviar was one of their favorites!

EGGPLANT CAVIAR:  2 eggplants, 2 onions, 2-3 cloves of garlic, salt, pepper, garlic powder 1 tablespoon of tomato paste, parsley or cilantro

• Chop the onion and sauté in olive oil until they are clear.
• Peel and cut eggplant into 1 inch cubes and add to the onion mixture.  Keep temperature on medium-low and cover.
• 20 minutes- you will see the eggplant is cooked- remove the cover and allow the water to evaporate.
• Add the tomato paste and mix.
• Once the majority of the water has evaporated shave the garlic into the pan and mix..
• Season with salt, pepper, garlic powder and parsley/cilantro.
• Allow to cool as it tastes best cold.

Enjoy!

And now I ask you, what is on your menu?  Take a moment and reflect on this week: what changes will you make, what made you happy?

Shabbat Shalom and Bon Appetit!