Baba Ghanoush (Eggplant Dip)

Often, I think about how much my life has changed. From living alone, to being married and living with a Binks, and now with a baby, who needs a full meal in between nursing sessions.

When we were first married, our dinners consisted of chips and dip or appetizers. Full meals were saved for special occasions or weekends when we had time and no work. Or really when I felt like it. Oh the luxury of “feeling like it”. Nowadays, I’m making more of an effort to put a complete meal on the table that’s also good for the baby.

On those rare Saturdays, when the baby actually goes to (and stays) sleep at the right time, Binks and I attempt to recreate those days. We pick a movie, a glass of wine, a cheese with accompaniments. My favorite type is of course, chips or veggies and dip.

It’s no secret that I love Mediterranean food. I love the flavor profile and the use of whole foods that tastes absolutely fresh and light. I also love dip. So, whenever the opportunity presents itself that I can have both at the same time, I jump on it. Baba ghanoush is a very welcome dip in our house. When we have a full on meal, we serve it with hummus, falafel, quinoa salad, tzaziki sauce, pita, rice, and on special occasions, baklava. But, more likely than not, I make a meal out of fresh toasted pita and baba ghanoush.

A glass of red wine on the side and it’s a great meal.

Baba Ghanoush

adapted from David Lebovitz

serves 2-3 people

Ingredients:

• 1 medium-sized eggplant
• 3 tbsp tahini
• 1 tsp kosher salt
• 1 tbsp fresh-squeezed lemon juice
• 1 clove garlic, finely minced
• dash of cayenne pepper (optional)
• 1 tbsp chopped parsley leaves

Directions:

1. Preheat oven to 400F.
2. Poke eggplant all over with a fork, and place on foil lined baking sheet. Roast until very tender, about 45 minutes. Remove from the oven and place in a heat-safe bowl. Cover with plastic wrap.
3. After 15-20 minutes, and after the eggplants have cooled, peel the eggplant and place the flesh into a food processor.
4. Add remaining ingredients and puree in processor until smooth.
5. Taste for salt and lemon. Add more, if desired.
6. Serve with a drizzle of olive oil, sumac, and/or parsley leaves.

Mediterranean Quinoa Salad

I love a one-pot main meal. Even if it is a side dish. A healthy side dish at that. Earthy quinoa mixed with hearty chickpeas and tomatoes with a crisp refreshing lime dressing is really comfort food for the summer. I have made this dish often and have failed to obtain a picture of it as it disappears from my kitchen quickly.

I initially bought quinoa to eat for breakfast, in place of oatmeal. However, I find myself finding savory uses for quinoa instead. Well, what I mean is that I made this recipe and I make it at least once a week. It’s simple, delicious and healthy.

Mediterranean Quinoa Salad
Adapted from Gourmet and cooking the quinoa from Edible Perspective

Yields approximately 4 servings

Ingredients:

• zest from 1 lemon
• juice from the 1 zested lemon
• 2 tbsp unsalted butter, melted and cooled
• 1 tablespoon olive oil
• 1 tablespoon salt
• 1 cup quinoa, rinsed
• 2 cups water
• 1 (15 oz) can of garbanzo beans, drained and rinsed
• 2 medium sized tomatoes, diced
• 1 medium sized red onion, finely diced
• 1/4 cup cilantro, finely chopped
• Salt and pepper, to taste

Directions:

1. In a large bowl, whisk together the lemon zest, lemon juice, butter, olive oil, and salt.
2. Cook the quinoa. In a pot, over medium heat, add the cup of quinoa and roast for approximately 2 minutes. Add two cups water, increase to medium-high heat, and bring to a boil. Stir once and reduce the heat to obtain a simmer and cover the pot with a lid. Cook for 15 minutes (don’t dare open the lid). Once 15 minutes is up, turn off the heat and remove the pot from the heat. Leave covered for 5 minutes. After five minutes, uncover and fluff with a fork.
3. Add the cooked quinoa to the dressing and stir to coat evenly. Let it sit for 5 minutes so the dressing will have a chance to absorb.
4. Mix in remaining ingredients and adjust salt as you see fit. Go easy on the pepper.