Wednesday, October 28, 2009
VeganMoFo: Mini Meze
Meze = a selection of small dishes
My husband and I like to do this every so often for dinner. It's fun to just have an assortment of things to dip bread and vegetables into. Don't have to slave over a stove or put anything in the oven. I whipped up some hummus yesterday so all I had to do today was prepare za'atar in olive oil and make a second dip. Since I used my new favorite book yesterday, I didn't want to miss another chance to use it again. I looked in the "Appetizers" section and found an eggplant dip that looked good. This eggplant dip is called Bathinjan Mfasakh in arabic and the recipe originates from Syria and Lebanon. It was very easy to prepare. I just needed to salt the eggplant and drain it for a while and then quickly saute in olive oil until browned. Then I mashed it all up and added vegan yogurt, garlic, dried mint, salt and pepper. YUM-MEE. We used whole wheat pita and fresh cucumber for dipping. For drinks we shared a Gingerberry kombucha.
Closeup of the eggplant dip.