Dinner, Lunch, Snacks

A Mediterranean Feast | Grain Free Tabouleh and Creamy Baba Ganoush

I LOVE Mediterranean food. And this little Mediterranean feast, with fresh parsley, tomatoes and lots of lemon juice, will make you hopeful for Spring to break through. The tabouleh is non-traditional in that it is made without bulgar wheat, rather cauliflower and almonds, but every bit tastes and feels like a traditional tabouleh. This baba ganoush, a creamy, garlicky eggplant dip, is one of my summertime favorites. I usually throw a couple eggplants on the grill and just relax outside with a beer.  I wouldn’t recommend doing that today, but eating this dish will make you reminisce about a gorgeous, Michigan summer.  We ate this with Feasting at Home’s Falafel recipe (I didn’t get a picture, but it was so good), except I baked it instead of frying it (350F for 30 min, turning halfway). This baked version of those rich and flavorful nuggets of chick pea glory along with rich baba ganoush and fresh tabouleh are sure to leave a puddle full of desire in your mouth and your belly. So eat up, and dream of the oh so very soon {34 days to be exact} arrival of Spring.
1/2 cup chopped almonds
3/4 cup ground cauliflower
1 cup cherry tomatoes, diced
1/2 t salt
3 T lemon juice
1/2 c diced cucumber
1 small clove garlic, finely diced or grated with microplane
2 cups chopped curly parsley
Chop the cauliflower in a food processor until it is a grainy, slightly bigger than course sand.  I set some aside from when I made my Cauliflower Pizza the other day.
Either in a food processor or with a knife– I just used a knife– chop up your almonds until small and grainy.
Combine all ingredients into a medium size bowl and adjust the amount of salt and lemon juice according to your taste. Always taste EVERYTHING you cook before you serve it. The flavors will meld together better after it’s been sitting a little while.
Baba Ganoush
2 large eggplant
1 clove garlic
1/4 c lemon juice
1 T olive oil
1/2 c hummus or 3 T tahini
3/4 t salt
 Either on the grill (medium high heat, 10 min per side) or in the oven (425 F for 30 min, turning halfway.  Prick the skin with a fork first) roast your eggplants. Meanwhile measure all of your other ingredients into a food processor.
Once your eggplant is cooked (skin may be black and insides mushy), allow it to cool for st least 5 minutes.  Place on a baking sheet as juices will flow everywhere. Once cool enough, pull the skin off the eggplant. It should easily come right off.
Put eggplant in the food processor with remaining ingredients and purée until smooth. Allow to chill in the refrigerator before serving.

Creative Commons License
Keeping Willow by Stacy Feyer-Salo is licensed under a Creative Commons Attribution 4.0 International License.


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