Breakfast Recipes

Shabbat Dips & Salads Part 2 Eggplant Salad/ Beet Carpaccio/ Corn & Hearts of Palm/ Zucchini Stacks

Shabbat Dips and Salads Part 2:
Eggplant Salad/ Beet Carpaccio/ Corn and Hearts of Palm Salad/ Carrot Salad/ Zucchini Stacks/ Sonya’s Prep Shabbat Salads.

Welcome to my new series here on this channel of Shabbat Dips and Salads! Of course these can be done anytime of the week. For those of us who constantly are stumped on what to make for Shabbat, I hope this series provides you with some inspiration.


Roasted Eggplant/pepper/onion Salad
2 small colored peppers. 1 purple Onion. 1 medium Eggplant
All cubed, on cookie tray lined with parchment paper
Add ¼ c oil, s/p mix well
450 degree 25-35 until nice and golden
Add ¼ c vinegar, cilantro/dill/scallion, 3 crushed garlic, s/p. mix and done

Zucchini stacks
Shred 2 med zucchini in food processor
Add 2-3 eggs and 2-3 TBS flour to get good consistency. 1 tsp salt and pepper
Place batter on parchment lined cookie sheet and flatten
400 deg 35 mins
For sauce – ½ c mayo, 3 crushed garlic, s/p, 2 heaping TBP dill. (makes a lot of sauce, will have left over, may use ½ the recipe)
Mix and placed on top of zucchini when cooked
Cut in squares/rectangles to create a 2 layer stack
May top with chopped dill and a sliced cherry tomato

Carrot red onion salad
1 red onion, 4-5carrots shredded long
Add dill, 4 crushed garlic, 2 tsp sugar, dash coriander and cumin, ¼ tsp black pepper, 1 tsp salt, ¼ c oil, ¼ c white vinegar, ½ lemon squeezes
Massage with gloved hand to marinate/soften carrots

Other videos you may like:

Shabbat Dips Part 1:

Shabbat Meal Prep

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***Links to commonly used items in my kitchen:

Measuring cups:

Cuisinart Food Processor:

Mandolin slicer:

Pots and pans:

Knife Set:

Cookie Sheet Baking Tray:

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