A great Shabbat meal starts off with delicious Challa (ok for that recipe you have to wait till our Challa bake coming soon) and a variety of dips to please every taste. Here are some of our favorites.


A favorite Israeli eggplant dip seen in many homes and so simple to make. This recipe is from my mothers cookbook Spice & Spirit and always comes out perfect.

Alvern, this is posted with you in mind. You can now make it for your Shabbat tables but please continue to join ours:)

2 large eggplants

5 cloves garlic, pressed

dash of pepper

1/4 tsp salt

3 Tbsps. mayonnaise

Broil eggplant until soft. Cool. Scoop out flesh.

Combine with rest of ingredients in food processor.

NOTES from Chanie's kitchen

* you can grind the garlic cloves in the food processor before adding the rest of the ingredients

* some people prefer their chatzilim a little chunky. mash it with a fork instead of a food processor

* if you don't have a gas range it wont have the really smoky flavor but its still delicious