Monday, July 13, 2015

Middle Eastern Summer Dinner

Our friend Daniel is staying with us for a couple of days, and we were very happy to host him and his son for dinner. It was a nice summery affair--corn on the cob, roasted eggplant with tahini, salad, green beans in tomato sauce, whole wheat pita and hummus--and it was quickly gobbled up before I had a chance to take a photo.

A few fun tips:

  • After lightly cooking fresh corn on the cob, it's nice to give it a rub with a bit of vegan butter (thank you, Miyoko Schinner!) and Dipping Herbs. 
  • Take a big eggplant. Use a knife to make about ten slits in it, and stick half a garlic clove (sliced lengthwise) in each slit. Wrap in foil and bake for 45 mins. The garlic melts inside the eggplant and lends it an amazing flavor. Slice lengthwise and serve whole with tahini on top or on the side. The guests scrape out the eggplant goodness.
  • The wonderful spicy tomato sauce used in khreimeh (a Libyan fish dish) can be used to sautee green beans. Lots of taste, none of the suffering.

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