Shawarma Eggplant

Shawarma eggplant is a satisfying plant-based entrée that has all the spices and flavors of your favorite grilled meat. This vegetarian main is versatile and customizable and can be prepared in advance, making it ideal for hosting. A slather of Michael Solomonv’s herbaceous, spicy Yemenite zhug on top adds the necessary zing and heat. For a little extra protein, drizzle the roasted eggplant with tahini, serve it on a swirl of labneh, or add roasted chickpeas on top. 

Olive oil is eggplant’s best friend, making it satisfyingly rich. First, you’ll brush oil onto the eggplant before it’s roasted, then drizzle it mid-bake, and again when it comes out of the oven. Crusted with spices, the eggplant emerges from the oven browned and fork-tender. You can swap the homemade shawarma spice blend with your favorite store-bought mix; and if you’re not an eggplant fan, you can swap it for thick-cut cauliflower steaks or large zucchini and summer squash.

Eggplant Shawarma with Zhug 
Serves 6

For the shawarma spice blend:

• 1½ tsp ground coriander

• 1½ tsp ground cumin 

• 1½ tsp sweet paprika

• 1 tsp turmeric 

• 1 tsp garlic powder

• ½ tsp red pepper flakes or Aleppo pepper (optional)

• ¼ tsp ground allspice 

• ¼ tsp smoked paprika 

• 1 tsp brown sugar (optional)

For the eggplant:

• 3 large eggplants (2½-3 lb)

•  ¼ cup olive oil, plus more for drizzling

• salt, as needed 

• chopped parsley, mint or cilantro, for garnish

Directions:

1. Start by slicing your eggplants in half from top to bottom. Score the eggplant diagonally in a crosshatch pattern, slicing toward the bottom without piercing all the way through. Generously salt, then rub salt into the scored eggplant halves. Let the eggplants sit while the oven preheats and you prep the rest of the ingredients, at least 20 minutes. 

2. Preheat the oven to 400°F. 

3. For the shawarma spice blend, whisk everything together in a small bowl. Alternatively use 3 Tbsp of your favorite shawarma spice blend, and add the brown sugar to the blend. 

4. Once the oven is preheated and the eggplant has rested, pat the tops of the eggplant dry, then brush each half of the eggplant with oil until the entire ¼ cup of oil is absorbed evenly. 

5. Rub about 1½ teaspoons of the spice blend into each of the 6 halves of the eggplant. Top with a drizzle of olive oil. 

6. Roast the eggplant for 30 minutes, then drizzle with more oil. Roast for an additional 20-30 minutes, or until deep golden brown and completely tender. Cooking times may vary depending on your oven and the size of the eggplant; begin to check for doneness after 40 minutes. 

7. While the eggplant is roasting, prepare the zhug, if desired. 

8. Drizzle the eggplant with oil just prior to serving, and garnish with fresh herbs. Eggplant can be made in advance, stored in the refrigerator, and reheated in a covered baking dish until warm. 

One-Bowl Blueberry Lemon Snacking Cake (Grain-free/ Dairy-free)

Snacking cakes are typically simple cakes made with one-bowl batters, that use easy-to-find ingredients, and are baked off in a single baking dish. This simple blueberry-lemon version is perfect for Passover, or as a grain-free/dairy-free dessert for any meal. Almond flour replaces regular flour, and well-whisked eggs and sugar help give the cake lightness and volume. You can also replace the blueberries with raspberries or blackberries; frozen or fresh berries both work in this recipe. This cake is delicate, soft, light, and full of citrusy lemon and sweet berry flavor

Blueberry Lemon Snacking Cake (Grain-free/Dairy-free)

Makes 1 9” round or square cake 

Prep time: 15 minutes

Bake time: 30-35 minutes

Ingredients:

• 3 lg eggs, at room temperature

• ½ cup granulated sugar

• 2 Tbsps oil

• Zest of 1 lemon (about 2 tsps)

• 2 Tbsps lemon juice

• 1 tsp vanilla extract

• ¼ tsp almond extract (optional)

• 2¼ cups super-fine almond flour

• 1 Tbsp potato starch, plus more for dusting the berries

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1¼ cup blueberries, fresh or frozen

• 1 Tbsps turbinado or coarse sugar (optional)

Directions:

Preheat the oven to 350°F. Generously grease and line a 9” round or square baking dish with parchment paper.

In a stand mixer fitted with the whisk attachment, or in a large bowl using a whisk or handheld mixer, beat together the eggs and sugar until doubled in size and pale yellow, about 5-6 minutes. 

To the egg mixture, add the oil, lemon zest, lemon juice, vanilla, and almond extract if using. Whisk together until just combined, being careful not to deflate the egg mixture too much. 

To the center of the bowl, add the almond flour, potato starch, baking powder, baking soda, and salt. Gently fold the mixture until the dry ingredients are fully incorporated into the wet ingredients. Toss the blueberries in a spoonful of starch, and add 1 cup of the berries to the batter. Gently fold and combine. 

Transfer the batter to the lined and greased baking dish. Top the cake with the remaining ¼ cup of berries. Sprinkle the top of the cake with turbinado sugar. 

Bake for 30-35 minutes, or until it looks evenly golden brown and set on top, and a cake tester comes out clean. Allow the cake to fully cool before serving. This cake is best served the same day it is prepared but can be made one day in advance if needed. Top with powdered sugar, or whipped cream before serving if desired. 

Mexican Inspired Matzo Brei

Matzo Brei is easily one of my favorite types of Passover food tied only with matzo pizza (because pizza anything is the best). 

There are endless variations on matzo soaked in egg and cooked in fat (ideally butter). This is my favorite version: it's reminiscent of Huevos Rancheros or even a good Chilaquiles. The crispy buttery matzo combines perfectly with a little heat from the sauce, creamy avocado, and fresh cilantro. 

Ranchero sauce is made of chilis, peppers, and aromatics that are cooked and blended together, but you can also find many good pre-made Ranchero salsas at the market. It can also be substitutes with almost any another kind of chili based sauce that you prefer. 

Whether you make the matzo brei savory, sweet, or spicy, I've learned that one thing that is critical for good brei is a generous amount of butter or oil. Without a good amount of fat, the matzo can become dry and brittle. With fat the matzo is creamer and gets crisped and golden on its edges.

This recipe is featured in our Passover Assembly Line series! Video below.

Chag Sameach!

Mexican Matzo Brei

Serves 2-4

for the matzo brei-

• 4 matzos
• 4 large eggs
• 2-3 tablespoons heavy cream
• 1 tablespoon ranchero salsa (homemade or store bought)
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon chili powder
• 4 tablespoons butter

for the toppings-

• 1 avocado, cut into thin slices
• 2 scallions, sliced thin
• ½ cup cilantro leaves
• sour cream, to taste
• hot sauce, to taste

Start by breaking up your matzo into large chunks into a sieve or colander. It’s ok if the matzo pieces are uneven. Rinse the matzo under cold water until dampened and just softened, about 10-15 seconds.

In a large bowl, whisk the eggs, cream, ranchero salsa, spices, and salt together. Add the soaked matzo to the bowl, and stir until the matzo is coated in the egg mixture.

Heat a large nonstick or well-seasoned cast-iron skillet over medium heat. Add the butter to the pan. Once the butter has fully melted, add the matzo mixture to the pan in an even layer. Allow the matzo to cook and brown on one side for  2-3 minutes. Flip the matzo pieces over and cook them on the other side until they are nicely browned as well, another 2-3 minutes.

Transfer to a large serving platter or individual plates. Top with sliced avocado, fresh scallion, cilantro, and sour cream and hot sauce if desired. Serve immediately.

Deep Fried Matzo Balls

Why do matzo balls need to be confined to soup? In the spirit of freedom, these matzo balls are let go from their usual broth home, and instead,they're dunked into hot oil, fried until golden, and served with a spicy herbaceous schug dip.

These matzo balls are more hush puppy than airy donut. You have to expect denseness with matzo meal. Once you get over the absence of soup, and the slightly unexpected texture, you find yourself halfway through a second matzo ball... they are delicious and addictive.

Schug is a spicy cilantro and chili sauce, that is commonly found throughout the Middle East. I love the recipe from Zahav, by Michael Solomonov (brought to my attention by friend and collaborator Ellie Bowman), but there are many other recipes out there. You can often even pick up this stuff pre-made at your favorite Israeli restaurant or Middle Eastern market. 

And we've been putting these recipes into motion over at the Assembly Line.

Deep Fried Matzo Balls with Yogurt Schug Dip

for the matzo balls-

• 1 cup matzo meal
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• 4 large eggs, beaten
• ¼ cup oil schmaltz or oil (vegetable or safflower)
• vegetable oil, as needed for frying

for the dip-

• 1 cup plain Greek yogurt
• 1-2 tablespoons Schug (spicy herb sauce*)
• Salt and pepper, to taste

Combine the matzo meal, salt, baking powder, and baking soda together in a large bowl. To the matzo meal mixture add 4 beaten eggs, ¼ cup of oil, and spices. Stir until just combined. Chill the dough for at least 1 hour. Once chilled, formed the dough into even-sized balls.

Fill a Dutch oven or heavy bottomed pot with 3 inches of oil. Heat until hot, about 350°-375°F when tested with a candy thermometer.

Drop the matzo balls into the oil in batches. Be careful not to crowd the pot, add 6-8 matzo balls at a time. Fry until golden brown on all sides.

Once cooked transfer to a sheet pan lined with paper towels and fry the next batch. You can can keep them warm in a warm oven if necessary. The fried matzo balls are best served hot and fresh.

for the dip-

In a bowl, combine the yogurt and schug. Mix until incorporated.

*Schug (also spelled Zhug or Skhug)

Schug is a spicy green sauce that originated in Yemen and is commonly eaten across the Middle East. It can be purchased in some Middle Eastern markets, or from Israeli restaurants. Michael Solomonov has a great recipe in his cookbook, Zahav:

Schug

• 20 serrano chiles, stems removed
• 1 cup parsley leaves
• 1 cup cilantro leaves
• 4 garlic cloves
• 1 tablespoon kosher salt
• 1 tablespoon ground cardamom
• 1 tablespoons ground coriander
• 2 tablespoons lemon juice
• 1 cup canola oil

In a food processor, combine all of the ingredients except the oil. Once processed into a coarse paste, transfer to a bowl. Whisk in the oil. The sauce will appear chunky, not smooth. Store in a container in the fridge for up to 1 month.