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Roasted Eggplant with Ricotta, Pomegranate seed, Orange & Mint

Roasted Eggplant with Ricotta, Pomegranate seed, Orange & Mint
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Servings
4 Servingd
Cook Time
30 Minutes
Servings
4 Servingd
Cook Time
30 Minutes
Roasted Eggplant with Ricotta, Pomegranate seed, Orange & Mint
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Votes: 0
Rating: 0
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Servings
4 Servingd
Cook Time
30 Minutes
Servings
4 Servingd
Cook Time
30 Minutes
Ingredients
Servings: Servingd
Units:
Instructions
  1. Preheat Oven to 350 F.
  2. Cut eggplant in half lengthwise. Score the cute sides in a criss-cross pattern.
  3. Heat olive oil in a sauté pan until it begin to smoke. Add the eggplant cut side down and cook until the eggplant is golden brown.
  4. work in batches if necessary, add olive oil to the pan after each batch as the eggplant absorbs it.
  5. Once the eggplant is golden brow, put the sauté pan in the oven to finish cooking. If you cooked the eggplant in batches, put all the eggplant on a baking tray and finish cooking in the oven. The cooking time will depend on the thickness of each slice of eggplant and on our particular oven. Check after 8 minutes, less for thin slices.
  6. While the eggplant finishes cooking, make the ricotta mixture. Put the ricotta, pomegranate seeds, and both zests in a bowl.
  7. Heat olive oil in a sauté pan until it moves easily across the pan, but before it starts to smoke. Add the shallots and garlic and cook until they are soft and fragrant but before they start to change color.
  8. Deglaze with white wine and reduce the wine by approximately 90 per cent. Add the contents of the pan to the ricotta. Add the mint leaves and orange blossom water.
  9. Season with salt and pepper and enough olive oil to make the ricotta smooth and spreadable.
  10. Spoon a good amount of the ricotta mixture onto each eggplant half and serve
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Appetizers Soup

Roasted Tomato and Broccoli soup

Broccoli soup, Roasted tomato soup, comfort food, Federation CJA, Jewish food project
Broccoli soup, Roasted tomato soup, comfort food, Federation CJA, Jewish food project
Roasted Tomato and Broccoli soup
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Broccoli soup, Roasted tomato soup, comfort food, Federation CJA, Jewish food project
Roasted Tomato and Broccoli soup
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Ingredients
Servings:
Units:
Instructions
  1. Core, then cute the tomatoes in half. On a baking sheet, drizzle olive oil and sprinkle with salt and pepper.
  2. Place the tomatoes cut side down, then drizzle with olive oil, thyme, salt and pepper,. Roast in a 425 F oven for 10 - 15 minutes.
  3. Cut the broccoli in pieces, Heat a large pot on medium heat. Sear the broccoli in batches on one side until brown. Add more olive oil and sweat onions and garlic until translucent, around 10 minutes.
  4. Take the tomatoes out of the oven. Peel away the skin, and discard. Add the tomatoes to the pot with the broccoli. Cook for a few minutes until combined, then add the vegetable stock and chili flakes.
  5. Bring to a boil, then simmer for 30 minutes.
  6. Puree the soup, garnish with a drizzle of olive oil in a bowl.
  7. Serve and enjoy!
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Appetizers Salad

Kale Caesar Salad

Kale caesar salad, jewish food project, federation cja, healthy cooking
Kale caesar salad, jewish food project, federation cja, healthy cooking
Kale Caesar Salad
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Kale caesar salad, jewish food project, federation cja, healthy cooking
Kale Caesar Salad
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Ingredients
Servings:
Units:
Instructions
  1. Place the baby kale in a large bowl.
  2. • Place capers, garlic, lemon juice, Parmesan cheese and Dijon mustard into food processor, and process until all the ingredients form a paste. Keep the processor running and slowly pour in the oil.
  3. Pour 1 third of the salad dressing over the kale and use your hands to massage the kale leaves for a few minutes.
  4. Add in the radicchio and some additional dressing, taste and correct seasonings to suit your taste. Serve and enjoy.
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