More noshes for your table


Emily Shalansky invites attendees to try her Eggplant Dip. /Photos | Irina MissiuroEmily Shalansky invites attendees to try her Eggplant Dip. /Photos | Irina Missiuro


(Part two of two)

Enjoy the second installment of Temple Beth-El’s World Series of Jewish Noshes recipes. As mentioned last week, some of these are award-winning dishes. Others are simply delicious.

Eggplant Dip

Emily Shalansky


1 large eggplant

1 small onion, diced

2 cloves garlic, minced

4 plum tomatoes, cored and diced

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1/4 cup coarsely chopped fresh basil

2 tablespoons coarsely chopped Italian parsley

1 tablespoon kosher salt, plus more to taste

Freshly ground pepper to taste


Preheat the oven to 375 degrees. Prick the eggplant with a fork. Place on a baking sheet and bake until soft, about 45 minutes. When cool, split in half and remove seeds. Scoop out the flesh and coarsely chop. Place in a bowl.

Stir the onion, garlic and tomatoes into the eggplant. Stir in the olive oil and lemon juice. Stir in the basil, parsley, salt and pepper. Serve.

Fritada de Espinaca              (Spinach soufflé)

Sara Dorsch (recipe from “Sunday at the Moosewood Restaurant”)


1 1/2 pounds fresh spinach (or two 10-ounce packages frozen spinach)

1/2 cup matzo meal or breadcrumbs

2 cups grated sharp cheddar cheese

6 eggs, beaten

1 pound cottage, farmer or feta cheese (or queso fresco)

1/2 cup grated Romano or Parmesan cheese

2 tablespoons olive oil

Salt and ground pepper

1/4 teaspoon nutmeg


Preheat oven to 350 degrees. If using fresh spinach, wash and stem it. Steam until soft. Drain it, squeezing out the excess liquid, and then chop it. If using frozen, simply squeeze out the excess liquid.

Set aside 1/4 cup of matzo meal or breadcrumbs and 1/4 cup cheddar cheese. In a large bowl, mix the spinach thoroughly with the rest of the ingredients.

Oil a 9 x 13-inch baking pan. Dust the bottom with the reserved matzo meal. Spread the spinach mixture evenly in the pan. Sprinkle the top with the reserved cheddar. Bake for 45 minutes to an hour, until the top is golden and firm to the touch.

Bread-and-Butter Pickles

Brendan Weiner


2 1/2 pounds Kirby cucumbers, cut crosswise into 1/4-inch rounds. (about 8 cups)

2 cups thinly sliced red onions

1/3 cup pickling salt

1 3/4 cups apple cider vinegar

1 3/4 cups water

1 1/4 cups packed light brown sugar

1 tablespoon grated peeled fresh ginger

1 tablespoon turmeric

1 tablespoon yellow mustard seeds

1 1/2 teaspoons coriander seeds

1 teaspoon celery seeds

2 Fresno chili peppers or red jalapenos, pricked with toothpick


In a large bowl, mix together cucumbers, onions, peppers and salt. Allow to stand approximately 3 hours.

In a large saucepan, mix the cider vinegar, water, ginger, sugar, mustard seed, celery seed, coriander seeds and turmeric. Boil.

Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil

Transfer to sterile containers. Seal and chill in the refrigerator until serving.