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Mediterranean Memories Begin with Roasted Eggplant

Michele Braun shares her recipes for eggplant done 3 different ways.
Two recipes start as one: Babaganoush and Roasted Eggplant+
For Roasted Eggplant:
- 1 - 1½ pounds eggplant
- 1 head garlic, with ¼ sliced off from the pointy end
- Olive oil
- Salt
For Babaganoush:
- Roasted Eggplant prepared as above
- 2 tablespoons tahini (mixed well)
- 1 tablespoon + a drizzle of olive oil
- 1 teaspoon lemon juice
- 1 teaspoon salt
- Za'atar
Roasted Eggplant+
- Roasted eggplant prepared as above
- 1 pint cherry or grape tomatoes
- 2 tablespoons, divided, + a drizzle of olive oil
- Salt
- Fresh pita, pita chips, baguette, or crostini

Israeli-Style Pizza Rolls

Crispy, savory, cheesy, and perfect, the pizza roll takes one of my favorite foods and transforms it into a portable, snack-sized treat. I've been known to grab a handful of these and a few pieces of fresh fruit from the shuk and call it lunch.
1 package of puff pastry sheets (usually 2 per package)
½ cup of your favorite marinara or pizza sauce
3 cups of shredded cheese (mozzarella or Italian blend works best)
Any pizza toppings of your choice, finely chopped
Olive oil and seasoning for the crust (optional)