This is one of those dishes that I liked a lot when I was a kid, which surprised my mother a lot. I was very picky with eating “fancier” dishes. But veggie dishes like this one, I ate without question. That is of course, as long as she cooked it without meat.
We mostly eat hummus as a spread on bread. I quite like hummus, though I don’t really ever crave for it. But how about using hummus as an ingredient of a different kind of dish instead?
One of my favourite combinations: sweet potato & black beans. And this gratin turned out so delicious that I ate this all day today. Not the whole thing of course. But I am only happy to be able to continue eating the leftovers tomorrow!
A couple of weeks ago, when I published a baba ganoush recipe with sweet potatoes instead of traditional ingredient eggplant, I felt sorry for the dear vegetable eggplant. So I made this recipe to make it up for it!!!
Well, you would know what I mean if you watched the movie. I won’t give any spoilers just in case, I’ll just say: corn everywhere!
I just look at my latest recipes and realised that I’ve posted a lot of colourful dishes lately. This recipe is not like that, may even look a bit bland, but it is delicious and nutritious.
Last year, I posted a whole roasted celeriac recipe. This year it is cauliflower. And I am using one of my favourite ingredients lately: turmeric. Let’s roll!
So, I used quotation mark in the title because baba ganoush, as you may already know, is traditionally made with eggplants. I made a little twist to it, and used sweet potatoes this time.
Yes, yes I do. I love bulgur! A few weeks ago I posted my first bulgur pilaf recipe and since then I’ve been eating bulgur often believe me. This recipe is a variation of that first pilaf recipe. This time I used one of my favourite vegetables, the magnificent eggplant.
Yes, the title says all. The secret to this salad is to chop everything small. And you must, I mean you MUST, use pomegranate syrup and sumac. You must find them and you must use them.