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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

Roasted Eggplant Salad with Smoked Almonds and Goat Cheese is perfect seasonal dish

By Faith Durand



JewishWorldReview.com | Eggplant's silky, melting texture is what I want when the weather is cool. It's light yet satisfying, the perfect comfort food. Some people guiltily buy avocados in winter; others, pineapple. Me, I buy eggplant. And when I do, I make this salad.


This is not a cold salad (although you could eat it cold; it's quite good at room temperature). But it's best warm and straight out of the oven.


The eggplant is tossed with olive oil and a touch of vinegar, smoked paprika and cumin, and roasted until soft and buttery. Then I toss it with chopped smoked, salted almonds, goat cheese, parsley and a touch of lemon. It's comforting yet fresh, hearty yet light. Smoky, a little tangy, rich.



This is good all on its own, or as a side dish. I especially like it piled up on a piece of whole wheat toast as an open-faced sandwich. It lasts well, too -- a bowl of this makes a week of lunches for me.



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ROASTED EGGPLANT SALAD WITH SMOKED ALMONDS AND GOAT CHEESE

Serves: 4

  • 2 large eggplants, about 2 pounds
  • Kosher salt
  • 1/3 cup olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 4 large garlic cloves, roughly chopped
  • Juice of 1 lemon, about 2 tablespoons
  • 1 tablespoon soy sauce
  • 1 cup flat parsley leaves, roughly chopped
  • 1/2 cup smoked almonds, roughly chopped
  • 2 ounces goat cheese, crumbled and divided
  • 1/4 cup finely chopped scallions


Heat the oven to 400 F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.

Whisk together the olive oil, cider vinegar, honey, smoked paprika and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400 F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.

Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, smoked almonds, and most of the goat cheese, reserving a little.

Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.

(Faith Durand is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)

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