Tag Archives: easy

zaalouk eggplant and tomato dip

Recipe: Zaalouk: Eggplant and Tomato Dip/Spread

10/30/2013

Yesterday I had some people over for lunch and one of the things we made was zaalouk, a traditional middle eastern eggplant and tomato dish. It has all but 5 ingredients (not including olive oil and a few spices) and is super easy to make. Feel free to be inspired and add any other types of herbs or spices you like!

Zaalouk Eggplant and Tomato Spread

Ingredients
1 eggplant
4 plum tomatoes*
1/3 cup olive oil
1 lemon
1/3-1/2 cup cilantro depending on how much you like it
1/3 cup water
3 garlic cloves
1 tbs cumin
1 tbs paprika
salt and pepper to taste
cayenne if you like some heat

Directions
1. Slice the eggplant in half the long way and roast it at 400 until it’s soft (about 30 minutes).
2. Separate the flesh of the eggplant from the skin and rough chop it.
3. Mince the garlic, chop the cilantro and dice the tomatoes.
4. Heat pan with the olive oil. Saute the garlic in the oil for a minute or so and then add the eggplant flesh (discard the skin… or compost it if you’re cool like that), the tomatoes, cilantro, spices and water. Cover the pan and lower the heat to medium.
5. Check on the pan every once in a while to make sure there is enough liquid, you can also stir it around and help mash it together. Leave it covered and cooking for 25-30 minutes.
6. After 25-30 minutes, take off the cover and continue to let the mixture simmer if it is too liquidy. Add lemon juice and any additional salt and pepper.

*I’ve had some people reach out who can’t eat tomatoes. If you’d like to try a version of this without tomatoes, use pureed roasted red peppers.

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sweet potato soup

Sweet Potato Soup

Last month I hosted a dinner party for my dearest girlfriends. One of the most popular recipes from the night was my simple sweet potato soup. I love this soup because it is creamy without any dairy, and the sweet potatoes are extra delicious and nutritious right now because they’re in season. This soup is rich enough that you could eat it on its own for a light dinner. It’s also vegan, vegetarian, paleo, gluten-free and has no added sugar. Delicious and good for you? That’s a win win! Stay tuned for more of my favorite recipes in my upcoming ebook, Loving Your Leftovers!

Creamy Sweet Potato Soup

1 yellow onion, diced
1 tbs coconut oil
4 medium sized sweet potatoes, roasted or baked (about 4 cups)
1 tbspĀ ginger, minced
Ā½ tsp garam masala spice mix
1 can coconut milk
2 cups water

  1. Heat oil in pot. Add onion and saute for 5 minutes, until translucent.
  2. Add minced ginger and cook additional 2 minutes
  3. Rough chop the sweet potatoes (you can leave the skin on) and add to the onion and ginger. Save time by baking a bunch of sweet potatoes in the beginning of the week and using them for different meals. You can also store them in the freezer.
  4. Add the coconut milk, water and garam masala*. Bring to a simmer, then lower heat.
  5. Cook for ten minutes on medium low heat.
  6. Blend the soup and adjust seasoning.

*garam masala is an Indian spice mix and happens to be one of my favorites. It usually has a mix of black pepper, cumin, coriander, cinnamon and clove. Every mix of garam masala is different, which makes it kinda exciting! Feel free to omit if you can’t find it, or just add a spice you like.

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