Mediterranean
Hummus
Combine ingredients and blend.
Lentil Soup
- 1 cup red lentils
In a large saucepan, heat oil over medium heat. Add garlic; sauté until golden brown.
Add carrots, celery, bell pepper, tomatoes, spinach, lentils, stock, basil, oregano, marjoram and chili flakes; cover and simmer for 20 minutes.
Tabbouleh
2 cups water
1 cup bulgar
3 tomatoes, chopped
2 cucumbers, chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup fresh parsley, chopped
1/3 cup fresh mint leaves, minced
1/3 cup lemon juice
1/3 cup olive oil
Place bulgar in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.
Crispy Chickpea Patties
Ingredients
1/3 cup (75 mL) extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup chopped mixed vegetables
1 tsp (5 mL) ground cumin
1 tsp garam masala
1 tsp tumeric
1/4 cup (50 mL) chopped fresh parsley
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 egg
1/4 cup (50 mL) all-purpose flour
chunks of feta cheese
1/2 tsp (2 mL) each salt and pepper
Yogurt dill Dip:
1/2 cup (125 mL) Balkan-style plain yogurt
Yogurt Dill Dip:
Mix yogurt and dill in a bowl. Set aside.
Chickpea Patties:
In a skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion, garlic, mixed vegetables and spices, stirring, until onion is softened, about 2 minutes. Stir in parsley; set aside.
With a hand blender, puree chickpeas until smooth. Transfer to large bowl; mix in vegetable mixture, egg, flour, cheese, salt and pepper. Form by heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties.
In large skillet, heat remaining oil over medium heat; fry patties, in batches and turning once, until golden, about 2 minutes per side. Drain on paper towel-lined plate.
*Next time I would try baking these.
Serve patties with yogurt dill dip.
Makes 20 patties
You can make these ahead of time and reheat in 375°F oven for 6 to 7 minutes.
Roasted Eggplant Soup
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Ingredients:
- 2 medium (wide body) eggplants, about 1 1/2 to 2 pounds, cut into 4 wedges lengthwise
- 2 large tomatoes, cut in 4 wedges
- 1 medium onion, cut in 4 wedges
- 6 medium cloves garlic, peeled and minced
- 2 tablespoo
Heat oven to 350°. Brush baking pan with oil.
In a large pot or bowl, toss the tomato wedges, eggplant slices, onion wedges, and minced garlic with olive oil. Spread the vegetables in the baking pan. Sprinkle lightly with salt and pepper. Roast for 45 minutes to 1 hour, turning once or twice, or until the vegetables are tender and browned.
Scoop eggplant into a large saucepan; discard peel. Put remaining roasted vegetables in the saucepan along with the marjoram or basil, soup stock, and lemon juice. Bring to a boil. Reduce heat to medium low and cover; simmer for 45 minutes, or until all of the vegetables are very soft. Remove from heat and let stand for 15 minutes.
Blend the eggplant and chicken broth mixture in 4 batches until pureed. Return the pureed mixture to the large saucepan and stir in cream. Heat until it begins to simmer. Add more soup stock if the mixture is too thick. Taste and add salt and pepper. Spoon into bowls and sprinkle with a little chopped parsley, if desired.
Serves 4 to 6.
