Community Magazine June 2012

Double-Colored Olive Dip Y ou might have savored this fantastic dip on a crusty Italian loaf in a restaurant, but this versatile dip is also right at home in your kitchen. You can scoop it up on crackers or pita chips, or serve it on your Shabbat table to spread on warm hallah. Try adding it to your Panini sandwich for a truly gourmet taste. Serves 16-18 Ingredients: • ½ cup olive oil • 8-10 cloves garlic • 2 cans pitted black olives (6 oz.), drained • 1 can pitted green olives (approx. 10 oz.), drained • 1 tsp. salt • Pepper to taste Directions: 1. Mince garlic with oil in a food processor. 2. Add the rest of the ingredients, and process for about 30 seconds to a minute, scraping sides occasionally, until olives are minced and no large pieces remain. Do not over process. The mixture should not be smooth but rather, slightly textured. 3. Olive dip can be refrigerated for up to three weeks. It also freezes very well, so it can be frozen in portions. Eggplant and Roasted Pepper Salad Ingredients: • 1 medium sized eggplant • 6 tbsp. oil • 1 red pepper (or ½ cup roasted peppers from jar) • 2 tsp. vinegar • 1 tsp. salt, or to taste • Dash of cayenne or chili pepper • 4 cloves crushed garlic Directions: 1. Preheat broiler on high. 2. Slice eggplant into ½ inch circles, and spread on a baking sheet. (Cover baking sheet in foil for easy cleanup). 3. Drizzle eggplants with oil. 4. Slice pepper in half and remove seeds. 5. Press the peppers down flat on tray, skin side up. 6. Place tray about 6 inches from broiler, and broil eggplants 4-5 minutes on each side, or until deep golden. 7. Broil the pepper until the skin is blackened. (Watch the tray carefully because the broiler doesn’t always cook evenly and some parts might cook faster.) 8. When cooled, cut eggplant into 1 inch cubes, and place in bowl. 9. Peel skin off pepper, slice into strips and add it to the eggplant. 10. Add the vinegar, spices and garlic, and stir to combine. 11. Serve at room temperature. Stays fresh for about 8-10 days, refrigerated. RECIPES: Mediterranean Rachel Dayan Appetizers 66 COMMUNITY MAGAZINE