Wednesday, November 10, 2010
Just an Idea
Roast some eggplant in the oven with salt, pepper, and olive oil (if you have time, salt and press it first for at least 30 minutes to achieve a creamier and more caramelized end result, according to my Italian co-worker).
While the eggplant is roasting, make Ina Garten's perfect recipe for hummus (there's a secret ingredient!).
Chop up whatever vegetables you want. I used tomatoes, red onion, cucumbers, parsley, kalamata olives, and those sweet and spicy papadu red peppers.
Layer it all on an open face toasted pita, tostada-style (now we've officially covered at least four food cultures in this post).
Make this when you want a meal with TONS of flavor, but nothing too heavy.