Often in this blog, my Lebanese heritage and influence comes through in my recipes. My Dad raised us with respect for world cuisine, with middle eastern cuisine being at the center. Tahini, main humus ingredient, was one of My Dad’s favorite!
In Colombia, tahini was the only name that stuck with my generation, at least. Simple. Great with kibbeh or falafel, simply the best accompaniment for a plain slice of pita bread.
Roots bind us together or sadly pull us apart sometimes. For as far back as I can remember pita bread and humus brought my family together for the longest time. Today, my kids are learning to give generously, to give hospitality to loved ones and to those in need. What a tremendous gift! This humus recipe is simple and yet it fulfills a vital mission in my family history today: To strengthen family ties.
Ingredients: 1 can of chickpeas, 2 TBSP tahini (sesame paste), 2 cloves of garlic, 1 TBSP olive oil, 2 TBSP lemon juice, salt to taste, parsley and 1/4 white or yellow onion (sliced.)
Blend above ingredients (except parsley and onion) in mixer. Serve and top with Julienne onions, some sprigs of parsley and 1 tsp of olive oil.
Eggplant was frequent at home, since our Dad was of Middle Eastern descent, and he loved this warm eggplant dish! It is extremely easy to make and if you have enough eggplants, it can be served as an entrée dish. My aunts taught my Mom all they knew about authentic Lebanese and Middle Eastern cuisine and we loved every dish! Our Mom handed down every recipe, tip and trick learned. Eggplant is a power ingredient, low-calorie, potent source of energy and foundation for versatile and unique dishes. We were fortunate to enjoy delicious, extravagant, flavorful recipes. I intend to continue with the tradition and pass these recipes down to my kids as well.
1. Cut the eggplant sideways in mid-size portions carving out the inside. Discard the ends. Add beef or vegetables (I added tomato and onions) and top with any skim milk cheese (I used Ranchero) as it keeps its consistency while melting at the same time. Saute the eggplant on a pan with oil, after adding the toppings.
2. After the eggplant skin part is cooked, transfer to a cookie sheet and then into the oven at 350F for 20 minutes.