Saturday, February 27, 2010
Eggplant Chickpea Stew, Russian Salad and Lemon Cake
Munazalit Bathinjan or Eggplant and Chickpea Stew from "Classic Vegetarian Recipes from The Middle East and N. Africa". Origin of this recipe: Lebanon and Syria. It's wonderful both hot and at room temperature and served with pita and/or quinoa.
I made this delicious Russian Salad (from The Olive and The Caper cookbook) a few weekends ago and made it again today. It has potatoes, green beans, carrots, peas, baby lima beans and lemon caper mayo. This time I added lots of fresh dill.