Mock Chummus Basar

Prop Styling and Photography Chay Berger, Miriam (Pascal) Cohen
Food Prep Leah Hamaoui

When planning my Yom Tov menu, I always try to incorporate family favorites, which I reinvent to make them kosher for Pesach. Chummus basar is a staple in my home and a favorite appetizer. This recipe comes as close to the real thing as it possibly can. It plates beautifully, and you can serve it with homemade or store-bought Pesach crackers and a side of Israeli salad, or just on its own!

SERVES 8–10

Meat Mixture

• 1 eggplant, peeled and diced
• 5 Tbsp olive oil, divided
• 1 large Spanish onion, diced
• 1½–2 lb (680–910 g) ground beef, veal, lamb, or a mix
• 1 Tbsp Gefen Paprika, plus more for garnish can be omitted
• salt and pepper, to taste

Mock Chummus

• 5 lb (2.27 kg) Yukon gold potatoes
• 1 medium parsnip
• 3 Tbsp mayonnaise
• salt, to taste

Sprinkle the eggplant with some salt. Let it sit for 10 minutes and then dab dry with a paper towel.

Heat 3 Tbsp oil in a pot. Add the onion and sauté until transparent. Then add the eggplant and sauté until golden brown. Remove from pot.