I have a Pinterest page....

I mean come on don't we all haha!!!!! I heard someone describe it as "you know when you cut things out of a magazine and pin it on a bulletin board it's that only better" I like that description. God how I wish my sister would do it instead of posting 2348942 meme, thought, quip, idea, link, joke, etc on facebook. "sigh" oh well. I know, I know, just block her OMG if only I could!!!!!!!

Ok back to what I was saying.  I am needing to post a picture and recipe to pinterest so I am going to share it here.  SEE BELOW........ and THERE Tina's Pinterest Awesome huh. 


Sabih         ~~~slightly adapted from Jerusalem

serves 2
1 large eggplant
olive oil 
2 eggs, boiled and cut in quarters
tahini sauce (recipe below)
zhoug (recipe below)
chopped salad (recipe below)
2 pitas (look for fresh authentic pitas)

• Cut the eggplant into 1 inch slices.  Salt them on both sides and set on a baking sheet for about 30 minutes to allow some of the water to sweat out of them.  Wipe the salt off and dry them with a paper towel.
• Coat the bottom of a large saute pan with oil and heat until hot.  Fry the eggplant slices until dark brown and soft, about 5 or 6 minutes on each side.  They should be soft throughout.  Add more oil when you flip them if the pan is dry.  Do this in batches if necessary, don’t crowd them.
• Spread a little tahini sauce on each pita, then arrange the eggplant on top, overlapping the slices.
• Drizzle more tahini sauce over the slices, and add the eggs and a few blobs of the zhoug (it is hot!)
• Add a final drizzle of tahini, and finish with a generous helping of the chopped salad and enjoy!

Tahini Sauce
2/3 cups tahini (sesame paste)
1/2 – 1 cup water
juice of 1/2 large lemon
1 clove garlic, crushed
1/4 tsp salt

• I made my sauce in a small food processor, I like the the consistency of the sauce when it’s made this way.  You can easily do it with a spoon, as well.  If using the processor, put the clove of garlic into the bowl and process until finely minced.  Add the tahini, 1/2 cup of water, lemon juice and salt.  Process until smooth.  Add more water as needed to make a thick but runny sauce, with about the consistency of honey.  I needed about a cup of water.
• Keep refrigerated.

Zhoug
2 cups cilantro leaves 
1/2 cup parsley leaves
2 hot green chiles, sliced, seeds and all (I used Serrano)
1/2 tsp cumin seeds (you can also use ground cumin)
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp salt
1 clove garlic, crushed
2 Tbsp olive oil
2 Tbsp water
juice of 1/2 lemon

• Put everything into a food processor and pulse until coarsely chopped.  Scrape down the sides and pulse further until the sauce is evenly chopped, but still has a coarse texture.  
• Store in a clean jar.  It will keep refrigerated for a couple of weeks.

Chopped Salad
1 medium tomato, cut in small dice
1 small cucumber, cut in small dice
several green onions, sliced
2 Tbsp chopped parsley
juice of 1/2 lemon
2 Tbsp olive oil
salt and pepper 

• Mix all the ingredients together in a bowl and season with salt and pepper to taste.  Keep cold until ready to use.

Happy eating and Pinning!!!!


TTYS T~