A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

Kosher observers can enjoy this moussaka version. Photo: Linda Pugliese

Fresh take on a Greek classic

BY LEAH KOENIG, THE NOSHER VIA JTAPublished August 1, 2019

Greek Jews are no strangers to moussaka, the rich casserole traditionally made from eggplant and lamb and thickly layered with bechamel. But because kosher laws prohibit the consumption of milk and meat together, Jewish versions of the dish tend to either...

Recipe: Burnt Eggplant with Minced Garlic, Tahini, Yogurt, and Green Onions

By Margi Lenga KahnPublished December 16, 2017

Ingredients2 large, preferably long, deep purple eggplants2 cloves garlic, peeled and finely minced4 tbsp. tahini (sesame seed paste)2 tbsp. full fat Greek yogurt, divided1 tbsp. honey or pomegranate molasses4 green onions (scallions), trimmed and finely...

Eggplants

Summer’s bounty

by Margi Lenga Kahn, SPECIAL TO THE JEWISH LIGHTPublished August 10, 2011

Nothing recharges my love of cooking more than a trip to the farmers market. Ripe peaches and blackberries, a rainbow of sun-warmed tomatoes, eggplants and onions, peppers in flavors from sweet to spicy, fresh-picked corn. It doesn't get much better than...

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