Wednesday, November 10, 2010

Just an Idea

Why not have a Middle Eastern / Greek-Mediterranean-ish night?

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.

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