The role of eggplant in Jewish cuisine has long fascinated me. This versatile fruit masquerading as a vegetable originated in Persia, was popularized by the Moors, and became so associated with Jews it was known as the Jew’s apple or Jew’s food.
My first recipe this week combines roasted eggplant with spices and caramelized onions in a take on a Near Eastern yogurt side dish or dip. The second recipe reminds me of a meal I had in Israel. Choose a large sweet potato (or two or three) and an eggplant of comparable diameter for the best proportioned stacks.
Claudia Roden's Mediterranean: Treasured Recipes from a Lifetime of Travel
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Olive & Thyme Cafe dishes up a long list of Lebanese favorites - Food and Dining - Columbus Alive
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Miso paste is an amazing ingredient to keep in your kitchen. Not only can you use it to make delicious miso broths, but you can also make delicious sauces, marinades, and dips with it! If you have a tub of miso paste in your fridge or are considering picking one up from the store, check out these delicious recipes that use miso paste! There’s everything from miso soup to cheesy pasta. You are going to love these vegan recipes using miso paste!