Yael’s Israeli Recipes:

Stuffed Eggplants
8 servings

2 Big eggplants (or 4 small eggplants)
1 Green pepper, cut into cubes
1 Red pepper, cut into cubes
2 Onions, peeled and finely chopped
6 Cloves garlic, minced
2 Tbs. Oregano (dry)
1 tsp. Black pepper, ground
4 Tbs. Olive oil
1 can Chopped tomatoes (or 2-4 fresh tomatoes)
1 cup Water
4 ounces Pine nuts
8 ounces Bulgarian Feta cheese

Sauce
1 Tbs. Olive oil
1 Onion, peeled and finely chopped
2 Cloves garlic, minced
8 ounces Tomato puree
2 cup Water
2 Tbs. Oregano (dry)
2 Tbs. Lemon juice
1 tsp. Black pepper, ground
1 tsp. Salt
1 tsp. Sugar

Clean the eggplants and cut into halves. With a Tablespoon scoop out the “meat” from the eggplants until the halves are empty (be careful not to break them). Cut the “meat” into cubes.
Heat the oil in a large pot over high heat. Add the onions, and cook until golden, about 3 minutes.
Add green and red peppers, and garlic, and cook 3 more minutes, while stirring.
Add eggplant cubes and cook 3 more minutes.
Add spices, tomatoes, and water. Stir well. Cover the pot, reduce the heat, and cook for 25 minutes.
Remove from heat, add pine nuts and cheese. Stir well.
Stuff the eggplants with the above mix and place them in a baking pan.
Prepare the sauce: in a small pan heat the oil over high heat. Add the onions, and cook until they become golden. Add the garlic, tomato puree, and water, and stir well. Add lemon juice and spices and stir again. Cook for 5 minutes, and remove from heat.
Add the sauce over the eggplants. Cover the baking pan with aluminum foil.
Heat the oven to 375 degrees and cook the eggplants for 40 minutes.

Magadra
8 servings

1 cup Brown lentil
1 cup Wholegrain rice
4 cups Water
1 Red onion, peeled and finely chopped
4 Cloves garlic, minced
4 Tbs. Olive oil.
2 tsp. Salt
2 tsp. Black pepper, ground
2 tsp. Cinnamon
2 tsp. Cumin
2 tsp. Paprika
2 tsp. Cardamom

Clean the lentils. In a pan add lentils and 2 cups water, 1 tablespoon olive oil, and half the spices. Cook until they are ready and add to a bowl.
In another pan add rice and 2 cups water, 1 tablespoon olive oil, and the remainder of the spices. Cook until they are ready and add to the same bowl.
Heat 1 tablespoon olive oil in a small frying pan. Add the onion and fry 2 minutes. Add garlic and fry 1 more minute. Add to the bowl.
Add to the bowl 1 tablespoon olive oil and stir all well together, and serve.

Mushroom Salad
8 servings

8 oz. White mushrooms
4 Tbs. Olive oil
1 Lemon, squeeze the juice
2 Tbs. White wine vinegar
1 tsp Black pepper, ground
3 Cloves garlic, minced
½ cup Dill, diced

Clean the mushrooms, dry, and chop.
Mix the marinade – Add to a bowl the olive oil, lemon juice, and vinegar. Stir well. Add black pepper and stir again. Add garlic and dill.
Add the mushrooms; be sure to cover each mushroom with the marinade.
Refrigerate over night (or at least few hours) before serving.

One can choose to use any green herb instead of dill, like parsley, or cilantro.


Parsley Salad
8 servings

1 bundle Curly parsley, chopped
1 Big lemon
4 Cloves garlic, minced
1 Tbs. Olive oil.
1 cup Roasted pine nuts, almond, sunflower seeds, or any desired nut mixture.

Sauce:
½ cup Olive oil
½ Lemon, squeeze the juice
1 tsp. Salt
1 tsp. Black pepper, ground
1 tsp. Hot salsa (optional)

Clean the parsley, dry, and chop (not too fine). Put in a bowl.
Chop garlic. Heat olive oil in a small frying pan and fry the garlic. Dry on paper towel. Add to bowl.
Peel lemon and cut the inner part into small segments, discarding the membrane. Add to bowl.
Roast nut mixture in a dry pan. Set on a paper towel, to cool.
Combine sauce ingredients and add to the bowl. Stir well.
Add nuts and serve.