- Babaganoyj (eggplant)
- Tomato salad
- chickpea dip with “beef”
- potato kibbeh
The list above is what I had intended to make for our first mezze night. It didn’t work out exactly as I had hoped though.
First to make the babaganoyj (spelling taken from the book I used, but there seem to be a few ways). The recipe, from the book Arak and Mezze: The Taste of Lebanon, said to put the whole eggplant in the oven and roast it, turning, until the skin was brown. It seemed unlikely to happen in the 5 minutes prescribed, but I gave it a go. It took 15 minutes, but it did get there, to my relief.
Next was to scoop out the flesh and mash it. As I sliced into the eggplant I could sense there might be a problem – it was a really, really seedy one. I was supposed to remove the seeds, but there were just too many, so I left them in. I then tried to mash it, only to find that some of it was better cooked than other parts.
I tried to keep on, and added the tahini, lemon juice, etc, but in the end it was a seedy, uneven, overwhelmingly-tahini-flavoured mush, that just didin’t work. Even Mr thought it was a bit crap, and he eats just about anything. I didn’t get a photo before it was added to the compost, so you’ll just have to take my word for it. Ah well, on to the potato kibbeh and tomato salad.
However, I got home, looked through the pantry and realised I didn’t actually buy any potatoes or sour cream (for the tomato salad).
So, onwards and upwards I turned my hand to making cauliflower kibbeh instead. Kibbeh, in this context, seems to mean mashed something with burghul. So, I steamed and mashed and soaked and salted, and it turned out like this:
A very yummy use of my second favourite vegetable.
For the salad, I just cut up tomatoes, marinated them in lemon juice and sumac, then mixed them with cucumber, parsley and some spinach from our garden. Yum.
The last part of our meal was the best, and certainly the easiest, due to some cheating on my part.
We had hommus with “beef”, however I used bought hommus from Aldi (perhaps the best bought hommus in Australia) and Sanitarium mince, so it was pretty easy. This was tasty, filling, and a little different than our usual use of hommus, so I’ve added the recipe for you to recreate some fast food at home.
Easy-Peasy Cheaters’ Vegan Hommus with Beef
- 250g Hommus
- 1/2 cup pine nuts
- 1 tablespoon olive oil
- 1 onion, chopped finely
- 1 packet Sanitarium (or other) vegan mince
- 1/2 tsp fennel powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 2 tbsp dried parsley flakes
- salt and pepper to taste
- In a dry pan toast the pine nuts. Watch them closely, as they burn easily. Put aside.
- In the same pan heat some olive oil, and cook the onion for 5-10 minutes, until translucent.
- Add the mince, and mash with a fork.
- Stir the spices through, and add salt to your tastes.
- Remove from heat, stir the pine nuts through.
- On a serving plate, arrange the hommus in a ring, with a well in the middle. Put the mince and pine-nut mixture into the ring. Serve with vegetables and flat bread.