Grilled Eggplant and Cilantro Dip

*Disclosure: This post is part of my ongoing relationship with the folks from California Endive Farms. I receive complementary boxes of endive and I am being compensated to develop recipes to share with you; all opinions expressed here are 100% mine.

Grilled Eggplant Dip | Healthy Green Kitchen

Since partnering up with California Endive Farms last year, I have enjoyed more than my fair share of endive. I love having a constant supply in the refrigerator, especially in the winter and early spring when my own garden is sleeping. I have showcased a few different cooked endive recipes here on the blog (such as this one and this one), but I also really love endive raw. It is great in salads (like this and this), and the leaves are the perfect receptacle for filling with all sorts of delicious and healthy dips.

This Grilled Eggplant and Cilantro dip was inspired by the recipe for Charred Eggplant with Chile Sauce and Tahini that I found in the May 2013 issue of Saveur magazine. It’s incredibly easy to make and it’s tasty as part of an appetizer spread (shown here with endive leaves, pita chips, and some walnuts). It’s also great in place of more typical condiments in a sandwich.

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Meat and Vegetable Casserole with Pomegranate (Kowaj)

Beef with Pomegranate Molasses from An Edible Mosaic Cookbook

I am so sorry it’s been so quiet around here! The truth is, behind the scenes things have been anything but: for the past few weeks, I’ve been busy working on the final edits for my One Simple Change book (they were due yesterday). I’ve also been writing up a new book proposal!

I’ve missed this space, though, so I am happy to be back, and today I want to share an intriguing Middle Eastern meat and vegetable casserole with you. The recipe comes from my friend Faith, who runs the gem of a blog An Edible Mosaic. It’s found in her first cookbook (a collection of Middle Eastern Recipes also called An Edible Mosaic); the book was released a few months ago, and I’ve been dying to tell you all about it.

meat stew with pomegranate molasses

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What I’ve Been Reading + Lamb Stuffed Eggplant from Jerusalem: A Cookbook

I’ve acquired a number of wonderful books in the past few months.

I’ve mentioned a few here and there in the context of recipes that I’ve featured…now I’m going to tell you about a bunch more en masse (since I’m just too swamped these days to post about recipes from each one).

So here’s what I’ve been reading lately, in no particular order, along with a recipe for Lamb Stuffed Eggplant from Jerusalem: A Cookbook.

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Amaranth Tabouli

Amaranth is an extremely tiny, yet extremely nutritious seed that cooks up like a grain (like quinoa). It is gluten-free and high in protein, calcium and magnesium. It has a really interesting flavor, and I really enjoyed it in this amaranth tabouli. This tabouli (aka tabbouleh) recipe is adapted from one I saw in Saveur … Read more

Roasted Beet Salad with Mint and Feta

Roasting is my favorite cooking method for beets. After I roast the beets, I love to add them to salads like this one. This Roasted Beet Salad features flavors that are fairly typical of Middle Eastern cuisine…and I think it’s a keeper. I used homemade preserved lemons in this recipe, but you are welcome to … Read more