Mediterranean Eggplant Dip

Mediterranean Eggplant Dip via Semi-Vegetarian.comPart hummus, part baba ganoush, this Mediterranean eggplant dip is 100% delicious. It’s packed with fiber and protein, and as a rich, velvety texture that’s perfect for dipping. We also enjoyed it as a spread in a pita with fresh veggies, crumbled feta cheese, and tangy kalamata olives. 

When it comes to roasting eggplant, everyone seems to have their own method. A lot of people like to slice and roast it with the skin on, then peel the skin off afterwards (it slides of fairly easily). Personally, however, I have not found a way to do this without burning my fingertips and muttering expletives under my breath. I prefer to just peel it with a vegetable peeler before slicing. The skin can sometimes be thick and slippery, but once you get the first strip off try starting the next strip with the tip of the peeler on an already peeled area. It sort of helps the blade grip the eggplant a little better.

Another key to making eggplant taste delicious and not bitter is to rub a generous amount of kosher salt on each slice and place in a colander over a bowl for 10 or 20 minutes. You’ll see light brown liquid pooling int he bowl after it sits, and you can rinse each slice very well and pat dry before continuing the recipe. You wash off all the salt so it doesn’t really increase the sodium.Mediterranean_Eggplant_Dip_Nutrition

Mediterranean Eggplant Dip
Serves 6
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Prep Time
40 min
Prep Time
40 min
Ingredients
  1. 1 medium eggplant
  2. 1/2 cup chickpeas
  3. 1 teaspoon kosher salt
  4. 1/2 teaspoon Greek seasoning blend
  5. 2 teaspoons lemon juice
  6. 2 tablespoons olive oil, divided
  7. 1 tablespoon water
  8. 1/4 teaspoon ground black pepper
Instructions
  1. Preheat the oven to 400 degrees
  2. Peel the eggplant and slice in to 1/2 inch rounds. Rub each round generously with kosher salt and place in a colander over a bowl. Allow to rest 10 - 20 minutes them rinse each round very well and pat dry.
  3. Cut the eggplant in to cubes and toss with one tablespoon olive oil. Spread on a rimmed baking sheet and roast for about 30 minutes, stirring occasionally.
  4. Combine the eggplant, chickpeas, salt, Greek seasoning blend, lemon juice, remaining tablespoon of olive oil, water, and ground black pepper in a food processor.
  5. Process until dip is smooth and creamy (stop to scrape down the sides occasionally).
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Veggie Burrito Bowls

Veggie burrito bowls are packed with Mexican-inspired flavor, and over 29 grams of protein per serving. A great way to satisfy your cravings and still enjoy a healthy meal! via Semi-Vegetarian.comMexican flavors are one of my all-time favorites and I usually make something Mexican-y once a week. I love ordering burrito bowls when I go out to eat, but wanted to try and create one at home that really amped up the vegetable factor. This recipe turned out to be a winner that the whole family enjoyed!

Even though there are vegetables not traditionally found in Mexican-type dishes (like carrots and spinach) you don’t really notice them, aside from the beautiful color they add to the dish. Even meat lovers are sure to enjoy this dish, and with 29 grams of protein and a good balance of healthy fats and carbohydrates per serving you’ll stay plenty full.

I love giving everyone the option to customize the dish with their own toppings. Shredded cheese, sour cream, cubed avocado or guacamole, or even a little salsa or hot sauce are delicious. Tortilla chips are great scoopers, or you could serve this over salad to add even more vegetables to your plate.

It’s worth noting that the cooking time on this recipe can be reduced to about 20 minutes if you use quick cooking brown rice instead of traditional brown rice!

Nutrition facts based on one serving with rice but no toppings (recipe makes four servings):

Veggie_Burrito_Bowls_Nutrition

Veggie Burrito Bowls
Serves 4
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 1 cup dry brown rice
  2. 2 1/2 cups water
  3. 2 tablespoons olive oil
  4. 2 cups black beans (or 15 oz can, drained and rinsed)
  5. 1/2 yellow onion, diced small
  6. 1 clove garlic, minced
  7. 1 bell pepper (red, yellow, or orange), diced small
  8. 1 carrot, diced small
  9. 1 cup packed spinach, diced small (like confetti)
  10. 1 teaspoon chili powder
  11. 1/2 teaspoon cumin
  12. 1/2 teaspoon kosher salt
  13. 1/2 cup water
Instructions
  1. Bring water to a boil, add rice, and simmer until done (about 45 minutes-- alternatively, follow directions on the package)
  2. Heat oil in a deep skillet over medium heat
  3. When the oil is hot, add the onion, carrot, and bell pepper and saute for about five minutes until softened (stir frequently)
  4. Add the beans, garlic, chili powder, cumin, and kosher salt and stir well
  5. Add the 1/2 cup water and spinach and mix well
  6. Simmer for a few minutes until most of the water is absorbed. Stir well.
  7. Fluff the rice with a fork and put a 1/2 cup in each bowl. Top each bowl with 1/4 of the bean mixture.
  8. Serve with your favorite toppings such as shredded cheese, cubed avocado or guacamole, sour cream, hot sauce, or salsa. Tortilla chips are great for scooping!
Notes
  1. Cooking time can be reduced to about 20 minutes if you use quick cooking brown rice instead of traditional brown rice.
Semi-Vegetarian http://www.semi-vegetarian.com/
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