Community Magazine September 2009

C ooked salads, famously referred to in Israel as salatim, can enhance any Shabbat table. The variety of colors create an eye catching display and the different tastes from the assortment of vegetables are a mouthwatering compliment to the hallah course. These recipes are so tasty, you may forget that they’re good for you too. 76 COMMUNITY MAGAZINE Tri-Colored Pepper Salad Ingredients 2 red peppers • 2 yellow peppers • 1 green pepper • 3 gloves garlic • olive oil • salt • pepper • 3 tsp. lemon juice • Instructions: Cover the peppers with silver foil and grill 1. them on the fire or in the oven until they are soft. Take care not to burn them. Peel and strip all the peppers. 2. Dice and sauté garlic and add spices to the 3. salad. Serve chilled. Grilled Eggplant Salad Ingredients: 1 large eggplant • 1 red pepper • olive oil • salt • ¾ tsp. garlic powder • ½ tsp. crushed red pepper • 3 tbsp. tomato paste • Instructions: Cover the eggplant and peppers with silver foil 1. and grill them in the oven until they are soft. Once cooled, peel the eggplant and mash it. 2. Peel the pepper and dice it. 3. Heat the oil in a skillet and add the spices and 4. tomato paste. Add the eggplant and pepper to the skillet and 5. cook for a few minutes. Remove from heat and serve chilled. 6. Chili Tomato and Pepper Salad Ingredients: 2 green peppers • 10-12 soft tomatoes • 3 cloves garlic • 4 tbsp. oil • 1 tsp. crushed red pepper • 3 tbsp. tomato paste • Instructions: Cut peppers into small cubes, dice garlic and 1. sauté both together. Peel and cut tomatoes and add to the pot. 2. Cook over a small flame until all the juice is 3. cooked up. If the tomatoes are dry, add a bit of water for them to boil in. Add spices and tomato paste and let boil. 4. Serve chilled. 5. RECIPES: Rena Chehebar Salatim