Slice eggplant into 1/2 inch thick rounds.
Sprinkle kosher salt on the eggplant,
place in a colander and allow to drain for an hour.
Place on a baking tray and roast at 400F until golden brown.
Chop tomato 🍅 and parsley 🌿 and just before serving sprinkle with kosher salt, pepper, juice of 1 fresh lemon 🍋 and olive oil.
Malabi2 13 1/2oz cans coconut milk2/3 cup water1/3 cup sugar4 tablespoons cornstarch2 teaspoons rose water Berry Sauce1 pound raspberries1/4 cup sugar2 tablespoons fresh lemon juice For GarnishPomegranates, raspberries or strawberriesCoconut flakesPistachios, unsalted & shelled Shake coconut milk well. Then open cans and pour contents into a medium pan.Add 1/4 cup water.Add sugar and stir well….
1 bunch Italian parsley, washed and drained 1 bunch basil, washed and drained1 bunch cilantro, washed and drained1⁄2 cup mint leaves, washed and drained1⁄4 cup fresh dill, washed and drained 1 cup extra virgin olive oil3 garlic cloves1⁄2 cup lemon juice1 teaspoon salt1 teaspoon pepper1 jalapeño or 1 teaspoon red pepper flakes, optional1) Trim the…
Mushroom Malawach1 package Malawach doughVegetable oil spray Invert a round cast iron pot or wok and place over medium heat. Spray bottom of the pan When pan is super hotPlace Malawach on top for a few minutes until golden, flip it over and cook the other side. Mushroom Topping 1/4 cup olive oil4 cups sliced mushrooms, any combination…
Crust2 cups Graham cracker crumbs1 stick butter, melted1/3 cup sugar Preheat oven to 325°F.Grease a 9 inch springform pan.Combine Graham cracker crumbs, melted butter and sugar, until it has the texture of sand.Press mixture into the bottom of the cake pan and about 1 inch up the sides.Bake for 10 minutes, until lightly browned. Cheesecake…
