Making kind choices in your everyday life.

Recipe of the week – Quinoa tabbouleh with smoky eggplant dip

Posted by on Mar 3, 2013 in Recipes - Savoury | 2 comments

Before I launch into this week’s recipe, I want to give you the heads up that I will be enticing you to make a bet with me very soon. Voiceless are running a “Meat Free Week” campaign from the 18th to the 24th March to raise money to stop factory farming. The campaign asks that people abstain from meat (yes, including fish !) for a week. You can have friends sponsor you -(if you go to their website you can read all about it plus find some great recipes) OR, I will donate $10 for each person who makes the pledge. If you are vegetarian already, I will donate the same amount for anyone who is keen to try out a vegan lifestyle for a week (this includes me !). If you fail in your quest, you can donate the $10 in lieu of my donation. It is a great issue raising campaign by Voiceless and you will no doubt discover some new and wonderful recipes should you accept the challenge ! I will give a list of my favorite cooking websites / blogs during the week so some tantalising recipes will be just a click away. Stayed tuned for more on this challenge !

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This is a quick, nutritious mid week meal which is whirled out regularly in my house. It serves 4 people and takes about 45 mins.

Ingredients :

400g eggplant

3 tbsp lemon juice

1 heaped tsp smoked paprika

2 tbsp olive oil

salt and pepper

4 flat breads (I used mountain bread as am on a bit of a diet but Lebanese bread or pitta bread works well) – brush with olive oil.

100g red quinoa – rinse well before using

180ml water (or vegetable stock)

2 tomatoes – seeded and chopped

1 Lebanese cucumber – seeded and chopped

1 spring onion

2 cups curly parsley leaves chopped

1/2 cup of mint leaves chopped

Ready made Felafel balls (easily found in supermarket) – 2 or 3 per person is about right.

Directions :

Heat oven to 200 degrees Celsius. Put eggplant in oven for 30 mins, turning with tongs every 10 mins or so.

While eggplant is cooking, put quinoa into saucepan with stock or water and bring to the boil. Reduce heat and cook uncovered for 15 mins, by which time the liquid should be absorbed. Remove from saucepan and allow to cool.

Put the tomato, cucumber, onion, parsley, mint, 1 tbsp lemon juice, 1 tbsp olive oil and salt and pepper into a bowl. Add the cooled quinoa and toss to combine.

Remove eggplant from oven but leave oven on. Cut in half and scoop out flesh. Place eggplant flesh, 2 tbsp lemon juice, 1 tbsp olive oil and the paprika into a food processor. Whirl around until combined.

Put felafel balls into oven for recommended cooking time (about 5 minutes for the brand I buy) and 2-ish minutes before they are ready, put in your olive oil brushed flat bread.

Remove bread and felafels. Smear eggplant mix over the bread and top with the tabbouleh and felafel balls. (Add an optional dollop of garlic sauce).

Bon appetit !

2 Comments

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  1. Andy Rod

    Ok, we’re gonna do the meat free week ! We can sponsor each other..
    ..eggplant flatbread dish looks amazing.

    A

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