One of the hardest parts of the seder for the kids (and anyone who forgot to have a big lunch) is the long interval between Karpas and Matzah, when we tell the story of the departure from Mitzrayim, with nothing to eat but parsley. With 20 potentially grumpy guests this year, I'm heading off trouble by adding a bunch of Passover-friendly veggie appetizers.
- Mini stuffed peppers
- Olive oil potato chips
- 2 dips: roasted eggplant/pepper and guacamole
Note: if you ever have a vegan over for dinner, these are all acceptable foods.Mini Stuffed Peppers
(based on this recipe from Epicurious
I will use all mini-peppers as the cups, and substitute quinoa (technically a berry) for the bulghur, or maybe just leave that out entirely.Olive Oil Potato Chips
I will probably cheat and buy some that are listed as containing only potatoes and olive oil as ingredients, but if you're really frum you can make them from scratch. Just slice the potatoes very thin and fry in olive oil, or toss with oil and bake on parchment paper at 450 for a few minutes, checking and turning them ever couple minutes until they're crisp. You will need to drain them pretty well, and keep an eye on the oil for flare-ups - olive oil has a low smoke point, so they will be a little greasier than regular chips. You can also make planked potatoes this way, which are a little thicker, but you'll want to let them cool and drain all the way before storing for the seder, or they'll just be floppy.Roasted Eggplant and Pepper Dip
(this recipe is in Claudia Roden's The Book of Jewish Food
so check there for spice measurements. Or maybe I'll go look in the book if I remember and update the post.)
Prick an eggplant all over with a fork, then roast it with 2 bell peppers of any color in the oven at 450 degrees. Take the peppers out after 1/2 hour, and leave the eggplant in another 20-30 minutes.
Cover them lightly with foil, let them cool, and then remove peels (it's very easy). Remove seeds and stem from peppers, then cut eggplant and peppers into 1 inch pieces, or so.
Heat a pan with extra virgin olive oil, add 2 cloves mined garlic, some cumin, some sweet paprika (I also add some Spanish smoked paprika), and warm until fragrant. Add a tiny bit cayenne if you like things hot. Add the eggplant and peppers, squeeze 1/2 lemon over it, and cook about 10-15 minutes. I think Roden also has you add water, but I don't.
Serve at room temperature with your favorite bread or chip - we'll use olive oil chips for Pesach. This is truly an AWESOME, AWESOME, dip. During the rest of the year I eat it with sesame flatbreads.Guacamole
Umm, if you can't Google a good recipe, how did you find this blog? ;-}
Basically: avocados, lime, tomato, garlic, red onion, cilantro, cumin, chilis (we like a little jalapeno and ground up dried anchos). Yumm.