Festive Dish for your Purim Seudah

Mar 04, 2018 | Contributed by: Rivka Grama

Baked Eggplant with Chopped Salad, fresh/dried Basil and Tehina

Cut a medium to large eggplant in half lengthwise.

Score the inside of the eggplant lengthwise once and then many times width wise, making box shapes. Place face down on a pyrex dish and bake in the oven till soft.

When soft, flip over and cover inside of eggplant with olive oil.

Place back in oven with scored eggplant and olive oil facing up, put on broil so the eggplant on top becomes dark. Take out of oven, place on serving dish and cover with chopped salad and tehina.

Chopped Salad

Chop into small pieces cucumbers, tomatoes, red pepper, onion and fresh basil. If fresh basil is not available, used dried.

Cover the eggplant with this salad.

Tehina

Add to tehina paste, apple cider vinegar and water to desired consistency. Add sea salt, dried oregano/zaatar and thyme and mix.

Cover the chopped salad that is on top of the eggplant with tehina and some more chopped fresh basil.

This dish is filling and nutritious and looks very appetizing and festive at the table.

Some nutrition facts about the herbs in this dish:
Oregano/Zaatar
  • strengthens the immune system
  • builds strong bones
  • increases circulation
  • helps clear respiratory tract
  • anti-inflammatory
  • boosts energy and mood
  • aids memory
  • helps treat chronic disease
  • high mineral content - iron, magnesium, calcium, copper Thyme
  • abililty to prevent viral and fungal infections
  • overall health booster - antioxidant
  • improves circulation
  • protects the heart
  • relief from stress
  • slows onset of macular degeneration