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Tag: middle eastern
I Hope everyone is having a lovely week. Today’s post is all about eggplant! Since I don’t eat meat, I find that eggplant replaces that meaty texture and is a great substitute. I see a lot of recipes incorporating eggplant in dishes that would call for meat. Eggplants are a much healthier alternative! Eggplants are a very good source of fiber, vitamin b1, copper, vitamin K, and vitamin b6. I am going to be sharing with you one of the ways I love to prepare my eggplant, and all it calls for is some garlic, parsley, and olive oil. One of my all time favorite way to eat eggplant is babaghanoush ( basically eggplant blended with tahini ). Be sure to look out for my simple easy babaghanoush recipe I will be posting very soon! Lets give eggplants some love 😛
- Medium sized Eggplant ( cut into thin slices, the thinner the faster it cooks )
- Chopped garlic
- Extra virgin olive oil ( for flavor )
- Black pepper, salt for taste
- Slice your eggplant into thin slices ( The thinner the quicker it cooks )
- Gather a small bowl and mix tablespoon of extra virgin olive oil, chopped garlic, and parsley, black pepper, and salt.
- Go ahead and brush your eggplant slices with the mixture and heat up your pan.
- Place the eggplant slices and let it cook.
- You will know when the eggplant is done cooking when it gets a rich brown colored and is soft and starts smelling beautifully 😉
- Go ahead and enjoy. If you are feeling a bit naughty, sprinkle with some mozzarella cheese or parmesan!
Middle eastern cuisine is actually one of my favorite. I have been a pescatarian for about 2 years now. The only exception is I have cut out all other fish except salmon! From now and then, I will have myself a helping of a salmon dish. I love that the middle eastern cuisine is very friendly in incorporating lot’s of vegetarian ( and can easily be adjusted vegan with few swaps here and there ) friendly meals. I am all about herbs and fresh produce. I love falafels, tabouleh, vegetable kebabs, bread soaked in olive oil, spanakopita..the list could go and on.
Oh, yes, I didn’t forget about HUMMUS! Hummus dressings, warm pita drenched in hummus spread, celery and carrots dipped in hummus, hummus scooped by the spoon ( Yes, I do that when I am telling myself to lay off the carbs a bit ) Living in New York city kind of got me spoiled. All around New York City, is full of amazing middle eastern and mediterranean restaurants with some nice twists of hummus dishes. I recently came across a nice big can of Garbanzo beans in my cupboard and the first thing that came to my head was to attempt to make a simple hummus dish! I totally saw, came, and conquered! All I will ever need is this hummus recipe! It was super quick to make and I am going to share my simple recipe with you all. Go and get yourself some nice fat warm doughy pita bread. You won’t regret it.
- Cup of Garbanzo/chick peas ( I used can version )
- 1 whole slice lemon
- Cumin/Black pepper/Paprika/Sea salt
- 2 fresh garlic cloves ( not pictured )
- Extra virgin cold pressed olive oil
- Cup tahini ( sesame seed paste )
- So, first thing you do is put the tahini inside the food processor ( or blender ) and squeeze your lemon and mix ( 30 seconds ) until you see the mixture has gotten creamy
- Add in some olive oil and mix again for 30 seconds
- Now, Add your garbanzo beans, your spices, and fresh garlic, some more olive oil and mix for about 1 minute or until the mixture becomes creamy.
- Now, I just transfer the hummus goodness to a bowl and finish garnishing it with lots of olive oil for my pita bread that’s getting toasted.
It’s such a warm sunny day here in New York City. I love all the yearly seasons. My favorite would have to be warm weather. I just love the sunshine, smelling beautiful flowers, and drinking and eating refreshing food. I find myself wanting to eat salads more, juicy fruits, and eating raw meals instead of cooked.
Today I have a refreshing delicious salad that is super simple to make and simply easy to accompany any main dish you have. It seriously is good topped on anything! Sandwiches, eggs, rice,..the list can go on and on. This is a middle eastern revised tabbouleh salad without any bulgur.
- Tomatoes ( I personally used cherry tomatoes because thats what I have at the moment )
- Fresh Lemon or lemon juice
- Apple cider vinegar/ Vinegar
- Salt/Black pepper
- Once you have gathered all your ingredients, go ahead and chop them up..you can chop it fine or as you can see, I don’t mind them chunky.
- Place all the ingredients in a nice big bowl, add the squeezed lemon, salt/pepper for taste and add your choice of vinegar. I’d suggest to place it in the fridge for 30 minutes just so the flavors can marinate!