Cook: Fattoush Salad

I skipped working out this week and undertook a Middle Eastern feast instead. I grilled two eggplants while grilling hamburgers for dinner one night and then turned the grilled eggplants into baba ghanoush with tahini, lemon juice, garlic, olive oil, salt and chives. And soaked garbanzo beans which I turned into hummus with the same ingredients as the eggplant dip but with the addition of cumin, smoked paprika and Aleppo pepper. And instead of red wine vinegar, I used lemon juice and pomegranate molasses to dress the bell peppers, red onion, tomatoes and fried pita triangles in olive oil. Oh my! Game changer.                                

And I also finally fried up the Moroccan tofu cubes. Another taste revelation. All leftover will make for a delicious pita sandwich this weekend. While at Costco, I saw this cookbook and now want to expand my Mediterranean cooking repertoire.