In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Picnic or party: This dip has all the flavors of the Mediterranean blended into a tasty first course

By Diane Rossen Worthington

JewishWorldReview.com | Even if eggplant is not your favorite vegetable, you'll find this dip is a winner for dinner parties or backyard barbecues -- and perfect to serve as an appetizer for a Fourth of July party. It has all the flavors of the Mediterranean blended into a tasty first course.

Make sure to select firm, unblemished heavy eggplants for best flavor. Serve this creamy dip with crispy pita toasts. Pitted Greek olives could also be added to the dip if you like. This is also good as a spread on lavash topped with peeled roasted peppers and basil leaves.

To accompany the dip, serve glasses of chilled Prosecco topped off with a touch of peach nectar and a thinly sliced peach.


Serves: 4-6

  • Olive oil spray

  • 1 medium leek, light green and white part only, cleaned and finely chopped

  • 3 medium garlic cloves, minced

  • 2 tablespoons balsamic vinegar, divided

  • 2 tablespoons olive oil

  • Salt and freshly ground black pepper

  • 3 pounds eggplant, (about 2 1 1/2 pound eggplants) peeled and coarsely chopped (1/2-inch pieces)

  • 1/4 cup finely chopped basil

  • 1 teaspoon finely chopped fresh thyme leaves

  • 1 tablespoon capers, rinsed


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For the garnish:

2 Roma tomatoes (Italian plum), peeled, seeded, and finely diced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Salt and ground black pepper, to taste

For the Pita Toasts:

2 pita breads, plain or sesame

2 tablespoons olive oil

2 tablespoons freshly grated Parmesan cheese

4 to 6 whole basil leaves

1. Preheat oven to 400F.

2. Lightly spray a large roasting pan and combine the leeks, garlic, 1 tablespoon of vinegar, olive oil, salt and pepper. Add the eggplant to the roasting pan and toss with tongs to coat.

3. Place the eggplant mixture in the oven and roast for about 1 to 1 1/4 hours or until very soft, tossing the eggplant with a large spoon every 15 minutes so it will cook evenly.

4. Meanwhile prepare the relish: combine the tomatoes, oil, vinegar and salt and pepper and mix to combine. Taste for seasoning and reserve.

5. Remove the eggplant mixture from the oven and cool. Add the remaining 1 tablespoon of vinegar, basil, thyme and capers and mix well. Taste for seasoning.

6. To make the pitas toasts, preheat a broiler. Split each pita in half, and then cut each half into 8 triangles. Brush the top of each triangle with oil and then sprinkle with Parmesan cheese. Working in batches, spread the triangles on a baking sheet and toast in the broiler until brown and bubbly, about 3 minutes. Let cool. Repeat with the remaining pita triangles.

7. Mound the eggplant dip into a serving dish. Garnish with the tomatoes and whole basil leaves. Cover and refrigerate until serving. Serve with Crispy Pita Toasts.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.

© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.