Yet MORE Eggplant... Amazing Baba Ganoush

Because the eggplants looked so beautiful at my produce supplier last week, I bought a ton of them and did several different things. One of the top choices was definitely this baba ganoush. Perfect for a summer patio party or BBQ!

Summertime Roasted Baba Ganoush
Ingredients:
-2 medium/large eggplants (about 2 pounds total)
-1/4 cup tahini
-1/4 cup lemon juice (fresh is best!)
-1 tsp. lemon zest
-2 medium garlic cloves, finely minced
-1/4 tsp. cumin
-1/2 tsp. salt
-1-2 tbsp. fresh parsley
-1 1/2 tbsp. GOOD quality olive oil

Method:
Turn your broiler on high and place the oven rack in the upper third of the oven (so that the eggplants you're about to roast there don't TOUCH the broiler but are within a couple inches). Line a baking sheet with foil and place the eggplants on it. Prick them with a fork a few times to let the steam out. Let them broil for about 3 minutes on the full heat, then (using tongs) flip them to the other side so they can broil 3 minutes on that side too.

Turn off the broiler and turn on the heat to 375F. Keep the eggplants in there and roast for an additional 30-40 minutes, until they're very soft. Take them out and let them cool completely. While they're cooling, mix together the tahini, lemon juice, lemon zest, garlic, cumin, salt, and parsley in a medium bowl. Set aside.

Once the eggplants are cool, split them with a knife and scoop out all the flesh into a strainer. Let the flesh drain but it's ok if there's still a little bit of liquid in the eggplant. (Then discard the skins and liquid.) Mash the eggplant into the tahini mixture with a fork until it's somewhat smooth. Cool to room temperature and serve with pita bread or crackers! (Troubleshooting tip!! If you thought you cooked your eggplants enough but when you are mashing the flesh into the tahini it appears as though it's not really combining, it's ok to scoop the whole mess into a food processor and just pulse a couple of times to break it up and combine. Next time just roast the eggplants longer.)     

Greek Lemon-Tahini Quinoa Salad

This is a really filling “salad” that is different from the usual green salad.  It also holds up well in the fridge for a couple of days so it’s good as leftovers.

Greek Lemon-Tahini Quinoa Salad

Ingredients:

Finished product

-1 cup uncooked quinoa

-1/2 cucumber, diced small

-1 small red onion, sliced very thinly

-1 ½ cups cherry or grape tomatoes, halved

-2 scallions, sliced thinly

-1 red bell pepper, diced small

-1/2 cup pitted Kalamata olives

-6 cups baby spinach or baby field greens of your choice

-1/2 cup pickled Italian hot peppers, halved and stems discarded (optional)

Ingredients for dressing:

-1/3 cup tahini

-2 cloves garlic

-2/3 cup water

-3 tbsp. lemon juice

-4 tbsp. ground flax seed

-1 tbsp. miso paste

-1/4 cup nutritional yeast flakes

Method:

In a saucepan, boil 2 cups of water with 1 tsp. salt and ¼ tsp. fresh black pepper. Once boiling, add quinoa, stir, and turn heat down to medium.  Cook for about 15-17 minutes, until quinoa has absorbed all of the water and is cooked through.

Meanwhile, chop all the veggies and throw together in a large bowl.  In a blender or food processor, process the dressing ingredients until very smooth.  Taste and add salt and pepper if desired.

Veggies mixed in bowl before sauce, greens and tahini

Once quinoa is done cooking, combine with the veggies and fluff.  Then pour dressing on the whole thing and mix well.  Enjoy!  Can be served at room temperature or chilled.

Middle Eastern Chickpea and Rice Salad

This is another bean/grain based salad that we love - we eat a lot of "one dish meals" in our house because they always have great flavors, and at our house of course there's no "main dish" of meat, to be served with veggies or grains on the side.  This dish is one of our favorites!

This recipe is from VegWeb.com, by Kim Lutz.
http://vegnews.com/articles/page.do?pageId=4564&catId=11

Middle Eastern Chickpea and Rice Salad
Serves 10

What You Need:

-1/4 cup fresh lemon juice
-Peel of 1 lemon, cut into strips
-2 tbsp. olive oil
-1 minced garlic clove
-2 red peppers, cut into wide strips
-3-1/2 cups cooked brown rice
-1 15-ounce can garbanzo beans, drained and rinsed
-24 cherry tomatoes, halved
-1 cup pitted kalamata olives
-1 cucumber, peeled, deseeded, and diced
-2 tbsp. chopped fresh parsley
-1/4 cup finely diced red onion

What You Do:

Preheat broiler. In a bowl, combine lemon juice, lemon peel, olive oil, and garlic. Set aside.

Place red peppers on baking sheet and broil until skin bubbles and starts to turn black. Remove peppers from broiler and place in a covered bowl for 5 minutes. Remove outer skin, and dice peppers.

In a large bowl, combine rice, beans, tomatoes, olives, cucumber, parsley, onion, and peppers and toss with lemon juice dressing.

Chef’s Tip: Depending on your preference, you can include the lemon peel in the salad or discard.

Possibly the Best Hummus You'll Ever Eat

Here is another I get asked for after each and every party I bring it to. It is hands down the creamiest hummus you'll probably ever eat - and it DOESN'T have a ton of oil to make it that way.

The Best Hummus Ever

Finished Hummus

Ingredients:
-1 clove garlic
-1 can garbanzo beans (half of the liquid set aside)
-3 tbsp. lemon juice
-2 tablespoons tahini paste
-1/2 tsp. kosher salt
-1/8-1/4 tsp. chili powder
-freshly ground black pepper to taste
-2 tbsp. olive oil (I like chili-infused olive oil, but regular works well too.  Try to use a GOOD olive oil.)
-chives (optional)

Method:
Mince up the garlic in a food processor.  Add the drained beans, lemon juice, tahini, salt, chili powder and pepper and blend until combined.  Pour in the reserved bean liquid and the olive oil and combine well, leaving the food processor on for at least 1 minute.  Scrape down the sides and re-process if necessary.  Garnish with chopped chives if desired.

Garbanzo beans, spices, garlic, lemon juice, and tahini in food processor, before adding liquids