מטבלי שבת וסלטים חלק 2 סלט חצילים / קרפצ'יו סלק / תירס ולבבות דקל / ערימות קישואים

Shabbat Dips and Salads Part 2:

Eggplant Salad/ Beet Carpaccio/ Corn and Hearts of Palm Salad/ Carrot Salad/ Zucchini Stacks/ Sonya's Prep Shabbat Salads.

Welcome to my new series here on this channel of Shabbat Dips and Salads! Of course these can be done anytime of the week. For those of us who constantly are stumped on what to make for Shabbat, I hope this series provides you with some inspiration.

Recipes:

Roasted Eggplant/pepper/onion Salad

2 small colored peppers. 1 purple Onion. 1 medium Eggplant

All cubed, on cookie tray lined with parchment paper

Add ¼ c oil, s/p mix well

450 degree 25-35 until nice and golden

Add ¼ c vinegar, cilantro/dill/scallion, 3 crushed garlic, s/p. mix and done

Zucchini stacks

Shred 2 med zucchini in food processor

Add 2-3 eggs and 2-3 TBS flour to get good consistency. 1 tsp salt and pepper

Place batter on parchment lined cookie sheet and flatten

400 deg 35 mins

For sauce – ½ c mayo, 3 crushed garlic, s/p, 2 heaping TBP dill. (makes a lot of sauce, will have left over, may use ½ the recipe)

Mix and placed on top of zucchini when cooked

Cut in squares/rectangles to create a 2 layer stack

May top with chopped dill and a sliced cherry tomato

Carrot red onion salad

1 red onion, 4-5carrots shredded long

Add dill, 4 crushed garlic, 2 tsp sugar, dash coriander and cumin, ¼ tsp black pepper, 1 tsp salt, ¼ c oil, ¼ c white vinegar, ½ lemon squeezes

Massage with gloved hand to marinate/soften carrots

Other videos you may like:

Shabbat Dips Pa