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Mimisinger ↓

Tue, Sep 08 2009, 5:46 pm

Every week, I buy the caponata and the eggplant (red with pepper and onions) and chummus. I think that brand tastes the best and is amazing! The problem is there's a lot of oil - for a variety of reasons, I really have to limit my oil intake. So, how can I make it myself? There are tons of recipes for babaganoush, but what about these other salads?

Also, can I freeze them? I would love to make them for this shabbos and R"H...

ra_mom ↓

Tue, Sep 08 2009, 7:55 pm

The only chummus I ever liked was Sabra's. Then I tasted Susie Fishbein's recipe, and I fell in love.
I still by the Sabra most weeks, but when I have time I make my own.
If you'd like the recipe, let me know.

I'm still trying to figure out how Sabra makes their Spanish eggplant (the eggplant with peppers and onions, is that the one you are referring to?) If you figure it out, please post your recipe!

↑ Mimisinger

Tue, Sep 08 2009, 8:03 pm

Yes, that's what I'm referring to - it's called marinated vegetables...they renamed it. It's yummy, but after searching this site = everything is fried and I don't want to do that. I may have to revert to my old recipe. Can I freeze it?

punktfarkert

Tue, Sep 08 2009, 8:19 pm

ra_mom wrote:

Then I tasted Susie Fishbein's recipe, and I fell in love. When I have time I make my own. If you'd like the recipe, let me know.

Please post!

↑ ra_mom

Tue, Sep 08 2009, 10:24 pm

punktfarkert wrote:

ra_mom wrote:

Then I tasted Susie Fishbein's recipe, and I fell in love. When I have time I make my own. If you'd like the recipe, let me know.

Please post!

I usually make half a recipe at a time, and have it typed up that way. So if you want the halved measurements, let me know and I'll copy and paste.

Ingredients
• 1 (15. oz.) can chickpeas
• 1 (15 oz.) can small white beans such as Cannellini beans
• 3 cloves garlic, crushed
• 1/2 cup Tehini paste
• 6 Tbsp lemon juice or juice of 2 lemons
• 1-1/2 Tbsp soy sauce
• 1-1/2 tsp Kosher salt
• 1-1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/8 tsp white pepper
• 1/3 cup olive oil
• 1/4 cup cold water

Preparation
Combine all ingredients and blend until smooth, yet chunky.
Yield 2 lb. container

catonmylap

Wed, Sep 09 2009, 1:11 am

Also, looking for a recipe like the Spanish Eggplant..

Mrs Bissli

Wed, Sep 09 2009, 7:09 am

caponata/red eggplant--don't have exact recipe but it's just cubed eggplants first sauteed with chopped onion and garlic, then stewed with chopped tomatoes from the tin till they collapse. The trick is to salt eggplant first, leave it for 1/2 or so and rinse off to get rid of bitterness. Also sautee onions first otherwise eggplant soaks up oil like a sponge.

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