Middle East Platter
Make your own pita crisps to scoop up still-warm, creamy baba ghanouj (eggplant dip). Sumac is a wonderfully sour Middle Eastern spice that adds a lemony tang.
Best Health Magazine, Summer 2009
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 eggplants
- olive oil
- 2 garlic cloves crushed
- 1 tbsp lemon juice
- 1 tbsp tahini (sesame paste)
- 2 tbsp low-fat yogurt
- Sea salt and pepper
- 4 spicy sausages
- 2 tomatoes
- 1 400g can chickpeas drained and rinsed
- handful mint leaves chopped
- handful Parsley leaves chopped
- 2 tbsp extra virgin olive oil
- 2 pita breads
- 1 tsp sumac or paprika
- 4 ripe figs cut in half
- 2 tbsp honey
- 2 tbsp harissa (or any chili paste)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- To make baba ghanouj: Brush eggplants with a little olive oil and grill on medium low, with the barbecue's lid down, for 30 to 45 minutes or until soft, then remove and cool. Cut them in half lengthwise; scoop out as much flesh as possible and discard the skin. Combine flesh with garlic, lemon juice, tahini, yogurt, sea salt and pepper, and either mash with a fork or whirl in a food processor. Set aside.
- Grill sausages until well browned. Dice tomatoes and toss with chickpeas, mint, parsley, olive oil, sea salt and pepper. Slice pitas in half and then into triangles. Place a large spoonful of baba ghanouj on each of four platters. Dust with sumac. Arrange equal amounts of sausage, chickpea salad, pita and figs, drizzled with honey, on each platter, and add a dollop of harissa.
