I don’t know guys%u2026 today already kind of feels like a blah day. It’s way to warm out (I want crispy cool, not upper 70’s),%u00a0I have a butt load of paperwork to do, laundry up the butt, and a huge mess in the basement. And I just don’t feel like doing anything, except maybe think about, make, and eat food.%u00a0
Food.%u00a0My ultimate form of procrastination Whenever I don’t want to do something, I find myself cooking or baking instead. Oh me%u2026 what to do.%u00a0
Anyway.%u00a0This was dinner a few nights ago, and an awesome dinner it was. I mean, anything za’atar or tahaini is, and together on roasted veggies%u2026 mouth watering!%u00a0%u00a0So good in fact that I was thinking (already thinking)%u00a0of making it again tonight. Maybe while I am sitting with the bills and the dirty laundry. Don’t worry,%u00a0it’s cool, I am a fantatic multi-tasker. Doing laundry, the bills and %u00a0making food..%u00a0No problem. I thing it’s really just %u00a0the damn warm weather that’s getting to me, and there is nothing I can do about that except bitch a little. So consider me bitched. %u00a0
And dinner. Maybe if I make this again, today won’t feel so blah.%u00a0
The stuff%u2026 Eggplant,%u00a0red peppers,%u00a0onion, and some chick peas (in liquid). %u00a0Tahini, a lemon, garlic, olive oil, salt and pepper. And of course we need some pitas, some greens and lots and lots of za’atar.
Dice up the eggplants, the red pepper and the onion into chunks that will fit in your mouth.
Toss that all together into a slightly oiled roasting skillet with the chickpeas (liquid drained but saved), salt and pepper, and a big ass dowse of za’atar.%u00a0
Stick into the oven to roast.
While the veggies are roasting, mince the garlic and add to the tahini. Mix in the juice of the lemon,%u00a0a little salt and pepper, a drip or tow of oil, and the liquid from the chick peas. And no, it’s not gross, its fantastic and makes the sauce all nice and creamy. But if you happen to have no chick pea liquid, just add in enough water to thin out the sauce.
After a good bout in the oven, the veggies and chickpeas are all nice and roasted .%u00a0
And all together now. Roasted veggies on greens, smothered in tahini sauce, and tossed with another good pinch or two of za’atar.
Food is so good. I am glad we have to war every day!
Happy Tuesday!
-C
Make about 4 pitas%u00a0
2 small or 1 large eggplant
2 %u00a0red peppers
1 medium onion
1 1/2 cups (give or take) cooked chickpeas %u00a0drained but save the liquid (about 1/4 cup of liquid)
2 heaping tablespoons Za’atar* for roasting plus as much more as you like to garnish (I like a lot..like tablespoons worth)
1/3 %u00a0cup tahini
3-4 cloves of garlic
1 lemon
olive oil
salt and pepper
%u00a0pitas ( %u00a04 of any kind you like)
a few handfuls of greens (any kind)
Note. Za’atar is a fantastic, tangy and nutty spice blend made up of primarily sumac, toasted sesame seeds, and thyme. I make my own by combining equal amounts of the the three, usually adding fresh oregano if I have it,%u00a0%u00a0and crush together. You can make your own too, or buy it pre blended.%u00a0
Turn oven to 425
Small chop the eggplant, red peppers, and onion and toss into a large oiled oven safe skillet or roasting pan. Add in %u00a0the drained chickpeas and toss with the za’atar,%u00a0salt and pepper. Place in oven to roast.
For the sauce, mince garlic and mix into the tahini with the juice of the lemon, and the bean water, a little drizzle of olive oil, and salt and pepper to taste. Whisk together with a fork.%u00a0
After about 35 minutes or so, the veggies should be all nice and roasted%u2026 so take them out of the oven.
Ready you pitas. (warm them up if you like) A hand full of greens, a big helping of roasted veggies, a good scoop of two of tahini sauce, and a another pinch or two of za’atar
Now all you have to do is eat. No utensils required!
Roasted Eggplant Red Pepper and Chickpea Pitas with Za'atar and Tahini sauce — The Lovely Crazy
August 19, 2019 by maximios • Blog
I don’t know guys%u2026 today already kind of feels like a blah day. It’s way to warm out (I want crispy cool, not upper 70’s),%u00a0I have a butt load of paperwork to do, laundry up the butt, and a huge mess in the basement. And I just don’t feel like doing anything, except maybe think about, make, and eat food.%u00a0
Food.%u00a0My ultimate form of procrastination Whenever I don’t want to do something, I find myself cooking or baking instead. Oh me%u2026 what to do.%u00a0
Anyway.%u00a0This was dinner a few nights ago, and an awesome dinner it was. I mean, anything za’atar or tahaini is, and together on roasted veggies%u2026 mouth watering!%u00a0%u00a0So good in fact that I was thinking (already thinking)%u00a0of making it again tonight. Maybe while I am sitting with the bills and the dirty laundry. Don’t worry,%u00a0it’s cool, I am a fantatic multi-tasker. Doing laundry, the bills and %u00a0making food..%u00a0No problem. I thing it’s really just %u00a0the damn warm weather that’s getting to me, and there is nothing I can do about that except bitch a little. So consider me bitched. %u00a0
And dinner. Maybe if I make this again, today won’t feel so blah.%u00a0
The stuff%u2026 Eggplant,%u00a0red peppers,%u00a0onion, and some chick peas (in liquid). %u00a0Tahini, a lemon, garlic, olive oil, salt and pepper. And of course we need some pitas, some greens and lots and lots of za’atar.
Dice up the eggplants, the red pepper and the onion into chunks that will fit in your mouth.
Toss that all together into a slightly oiled roasting skillet with the chickpeas (liquid drained but saved), salt and pepper, and a big ass dowse of za’atar.%u00a0
Stick into the oven to roast.
While the veggies are roasting, mince the garlic and add to the tahini. Mix in the juice of the lemon,%u00a0a little salt and pepper, a drip or tow of oil, and the liquid from the chick peas. And no, it’s not gross, its fantastic and makes the sauce all nice and creamy. But if you happen to have no chick pea liquid, just add in enough water to thin out the sauce.
After a good bout in the oven, the veggies and chickpeas are all nice and roasted .%u00a0
And all together now. Roasted veggies on greens, smothered in tahini sauce, and tossed with another good pinch or two of za’atar.
Food is so good. I am glad we have to war every day!
Happy Tuesday!
-C
Make about 4 pitas%u00a0
Note. Za’atar is a fantastic, tangy and nutty spice blend made up of primarily sumac, toasted sesame seeds, and thyme. I make my own by combining equal amounts of the the three, usually adding fresh oregano if I have it,%u00a0%u00a0and crush together. You can make your own too, or buy it pre blended.%u00a0
Turn oven to 425
Small chop the eggplant, red peppers, and onion and toss into a large oiled oven safe skillet or roasting pan. Add in %u00a0the drained chickpeas and toss with the za’atar,%u00a0salt and pepper. Place in oven to roast.
For the sauce, mince garlic and mix into the tahini with the juice of the lemon, and the bean water, a little drizzle of olive oil, and salt and pepper to taste. Whisk together with a fork.%u00a0
After about 35 minutes or so, the veggies should be all nice and roasted%u2026 so take them out of the oven.
Ready you pitas. (warm them up if you like) A hand full of greens, a big helping of roasted veggies, a good scoop of two of tahini sauce, and a another pinch or two of za’atar
Now all you have to do is eat. No utensils required!