A Mediterranean Meal: Babaganoush, Balsamic Tomatoes, and Lemon Pepper Parmesan Chickpeas

Med

A wonderfully light and well-balanced, yet rich Mediterranean meal that might cost you a good $30.00 at any restaurant in Chicago serving similar stuff. And its good for you. Beat that.

Babaganoush - Shriveled EggplantBabaganoush - Finished

Babaganoush:
2 Eggplans
5 garlic cloves, peeled
1.5 tablespoons tahini (I heard suggested once my Mark Bitten to use peanutbutter as a sub, but never tried it)
Juice of half a lime
1/2 – 3/4 teaspoon salt (to taste)
1/4 teaspoon hot paprika

Directions:
1. Roast the eggplant. There are many methods for this. Grill it (30 minutes, rotating), bake it (30 minutes), roast it in the pan (30 something minutes, also rotating), and I’ve even heard of microwaving it. Use the method easiest to you. The times are estimates. You want it (if you are grilling or roasting in a pan) charred on the outside, and heavy and completely shirveled. It will look very sad compared to its fresh form, but thats what you want.

2. Scrape out the insides, it should come easily. Don’t use the charred skin. Add the rest of the ingredients and puree in your blender or hand mixer until very very smooth. Fix salt and hot paprika to your taste. Serve with crackers or toasted pita bread.

Marinated Tomatoes

Tomatoes:
6 Roma tomatoes (or any that look really good and ripe)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Basil and Thyme, about a teaspoon of each
Salt and Pepper to taste

Directions: Chop and seed tomatoes. Mix with all ingredients and let marinate for at least 30 minutes in the fridge.

Lemony Chickpeas

Lemony Pepper Parmesan Chickpeas:
1 can chickpeas, drained, rinsed, and patted dry
1/4 cup freshly shredded salty cheese (parmesan or romano is good)
Juice of 1/2 lime or lemon
Salt
Fresh ground pepper (be generous here, it’s important. Maybe 1 teaspoon?)
A drizzle of olive oil if you desire.

Directions: Roast the chickpeas in the oven or in a pan until browned on the outside. Let cool to room temperature. Add lime, salt, and finely grated cheese, and toss. Cover generously with black pepper.

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