Middle East Platter
Make your own pita crisps to scoop up still-warm, creamy baba ghanouj (eggplant dip). Sumac is a wonderfully sour Middle Eastern spice that adds a lemony tang.
2 eggplants
Olive oil
2 garlic cloves, crushed
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) tahini (sesame paste)
2 Tbsp (30 mL) low-fat yogurt
Sea salt and pepper
4 spicy sausages
2 tomatoes
1 400-g can chickpeas, drained and rinsed
Handful mint leaves, chopped
Handful parsley leaves, chopped
2 Tbsp (30 mL) extra-virgin olive oil
2 pita breads
1 tsp (5 mL) sumac or paprika
4 ripe figs, cut in half
2 Tbsp (30 mL) honey
2 Tbsp (30 mL) harissa (or any chili paste)
To make baba ghanouj: Brush eggplants with a little olive oil and grill on medium low, with the barbecue’s lid down, for 30 to 45 minutes or until soft, then remove and cool. Cut them in half lengthwise; scoop out as much flesh as possible and discard the skin. Combine flesh with garlic, lemon juice, tahini, yogurt, sea salt and pepper, and either mash with a fork or whirl in a food processor. Set aside.
Grill sausages until well browned. Dice tomatoes and toss with chickpeas, mint, parsley, olive oil, sea salt and pepper. Slice pitas in half and then into triangles. Place a large spoonful of baba ghanouj on each of four platters. Dust with sumac. Arrange equal amounts of sausage, chickpea salad, pita and figs, drizzled with honey, on each platter, and add a dollop of harissa.
Serves four
