photo (25)All the elements in this popular Israeli sandwich are elements that were present on my Nana Aziza’s Shabbat lunch table.  If you really feel like a splurge, fry the eggplant.


Grilled Eggplant with Tehina

  • 1 medium eggplant, peeled and cut into ½” slices
  • 1-2 tablespoons olive oil
  • 1-2 teaspoon za’atar spice mix
  • ½ cup tehina
  1. Brush eggplant slices with olive oil and sprinkle lightly with za’atar spice.  Place on grill and cook for approximately  5 minutes on each side, or until well browned.
  2. Arrange grilled eggplant on a platter in a single layer and spread evenly with tehina.

Yields 10-12 slices

Parsley Vinaigrette

  • 3 tablespoons fresh lemon juice
  • ½ cup extra-virgin olive oil
  • 2 tablespoons finely chopped fresh parsley
  • 1 minced garlic clove
  • 1 teaspoon sugar
  • ½ teaspoon salt, or to taste
  • ½ teaspoon pepper, or to taste
  1.  Shake up all ingredients in a jar or a cruet.  Toss over chopped or shredded lettuce.

*4-6 sliced hardboiled eggs

*Hummos, to serve

*Umba, to serve

*4-6 pita breads

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack