Middle Eastern Roasted Eggplant with White Bean Hummus

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Middle Eastern Roasted Eggplant is a simple vegetarian dish. Served with feta cheese, white bean hummus and pomegranate for a full meal.

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For the eggplant:
2 large eggplants
4 garlic cloves peeled and sliced
fresh rosemary and thyme sprigs
olive oil
salt + pepper
For the hummus:
1 can white beans rinsed and drained
1 tbsp olive oil
1 tbsp Za'atar
fresh lemon juice, salt & pepper to taste
To finish the dish:
2 oz crumbled feta cheese
arils from 1/2 a pomegranate
fresh mint and parsley leaves
extra Za'atar
Make the aubergine: Heat the oven to 450°F (230°C). Halve the aubergines lengthwise (it is fine to leave the green top on for looks, however don't eat it) and cut the flesh in a criss-cross pattern. Place...
See the full directions on my site
Nutritions

Calories
820

Sodium
350mg
14% DV

Fat
13g
20% DV

Protein
51g
103% DV

Carbs
126g
42% DV

Fiber
30g
123% DV

Cozy up with a warm, nourishing bowl of Cabbage Roll Soup! Each pot includes all of the delicious flavors and ingredients that we love in my great grandmother's traditional Stuffed Cabbage Rolls -- without all of the work. The simple and easy cabbage soup is loaded with bacon, ground beef, rice and veggies in a sweet tomato broth. It's perfect with biscuits or a loaf of crusty bread on a chilly day!

4 slices bacon
1 lb. ground beef
1 onion
1 clove garlic
2 T tomato paste
4 c coarsely chopped green cabbage
4 c beef broth
15 oz tomato sauce
14.5 oz petite diced tomatoes
2 T brown sugar
1 bay leaf
2 c cooked white rice
Kosher salt and pepper
2 T chopped fresh parsley
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  • In a large pot over medium-high heat, cook bacon until crispy, about 6-8 minutes. Use a slotted spoon to remove bacon to a plate; reserve drippings in the pot.
  • Add ground beef to the pot and...
    See the full directions on my site
Nutritions

Calories
439

Sodium
728mg
30% DV

Fat
11g
18% DV

Protein
17g
35% DV

Carbs
61g
20% DV

Fiber
6g
24% DV
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