My sister and I are alike in so many ways. People say that we look alike and have the same mannerisms. We both love coffee, breakfast, blogs, baking, and now, calligraphy! When we shop together we usually end up in the dressing room with the same items and when we go out to eat we almost always want to order the same thing. We usually compromise and order different dishes so that we can eat off each other's plates, but there is one salad that we both order, no matter what, because we know that we won't share one bit with each other.
The Falafel Salad at Saturn Grill in Oklahoma City is a favorite for both of us. The mixed greens are topped with cucumber, tomato, kalamata olives, onions, and crunchy falafels and served with tahini and red pepper sauce. Annie and I both clean our plates everytime, practically scraping up the bits so as not to miss a crumb. After enjoying this dish together last week, we decided to recreate our favorite salad at home for our parents. For dinner, we paired the salad with baba ganoush served with toasted pita and fresh cucumber slices.
I am sharing the recipe for baba ganoush today, but head over to Annie's blog for the rest of the meal.
I used a recipe for baba ganoush from one of my favorite posts from Marshall's Abroad. I would love to make this entire mediterranean feast one day, although lamb is one meat that I have not attempted yet.
To add a kick to the original recipe for this eggplant dip, I sprinkled in a pinch or two of cumin and a small squeeze of a lemon to add flavor. It was easy and perfect with warm pita and vegetables!
Baba Ganoush
1 large eggplant {or 2-4 japanese eggplants}, charred
2 cloves garlic, minced
2 tablespoons EVOO
pinch of salt
about 1 tablespoon tahini
Roast the eggplants in the oven or char them on the bbq until they're darkened. Cool in cold water and drain. Peel the skins off and pulse the insides in a blender or food processor. Add in the remaining ingredients and refrigerate until ready to serve! Garnish with fresh pomegranate seeds.
I used a recipe for baba ganoush from one of my favorite posts from Marshall's Abroad. I would love to make this entire mediterranean feast one day, although lamb is one meat that I have not attempted yet.
To add a kick to the original recipe for this eggplant dip, I sprinkled in a pinch or two of cumin and a small squeeze of a lemon to add flavor. It was easy and perfect with warm pita and vegetables!
Baba Ganoush
1 large eggplant {or 2-4 japanese eggplants}, charred
2 cloves garlic, minced
2 tablespoons EVOO
pinch of salt
about 1 tablespoon tahini
Roast the eggplants in the oven or char them on the bbq until they're darkened. Cool in cold water and drain. Peel the skins off and pulse the insides in a blender or food processor. Add in the remaining ingredients and refrigerate until ready to serve! Garnish with fresh pomegranate seeds.
Wishing I could have this meal again tonight.
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