I could post about every recipe in the latest edition of Donna Hay magazine because they are all that good, but I think Donna might get a little upset with me for doing that so unfortunately I can only share a few.
The other day I made Donna’s parsley and quinoa tabbouleh with smoky eggplant dip and it was a huge hit with the husband. Now those of you who know Beau know that he doesn’t show much emotion or excitement (he is emotionally challenged ) so when he started throwing words like ‘amazing’ and ‘brilliant’ around then you know its got to be a good dish.
Beau is also very much a meat person. If there’s not meat in it/on it then he doesn’t consider it a real meal, so I was certain (and silently hoping) that he wouldn’t eat this next dish and I could have it all to myself. I was wrong, he loved it and can’t wait for me to make it again.
This makes for a great dinner dish but also a lunch. Prepare the eggplant dip and tabbouleh the night before, place the Lebanese bread in the sandwich-press at work and ta-da! A healthy, tasty lunch at work and a nice change to a boring vegemite sandwich or a salad.
400g eggplant (aubergine)
1 tbs thick Greek-style yoghurt
2 tablespoons lemon juice
2 tablespoons olive oil, plus extra, for brushing
sea salt and cracked black pepper
2 large Lebanese flatbreads
½ cup (100g) red quinoa (I couldn’t find red quinoa so I used regular)
¾ cup (180ml) water
1 vine-ripened tomato, seeded and chopped
1 small Lebanese cucumber, peeled, seeded and chopped
1 spring onion, sliced
2 cups curly parsley leaves, roughly chopped
¼ cup mint leaves, chopped
Preheat a char-grill pan or barbecue over high heat. Add the eggplant and cook for 30 minutes, turning regularly, or until very soft. Set aside to cool slightly before removing the skin.
Place the flesh in a small food processor with the yoghurt, 1 tbs lemon juice, 1 tbs olive oil, salt and pepper and process until smooth. Set aside.
Place the quinoa and water in a small saucepan and soak for 15 minutes. Place over high heat and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until cooked and the water is absorbed. Allow to cool completely before placing in a bowl with the tomato, cucumber, spring onion, parsley, mint, remaining lemon juice and olive oil, salt and pepper and toss to combine.
Brush the breads with oil and char-grill for 30 seconds – 1 minute each side or until charred. Set aside.
If you’re making this at work then put the Lebanese bread into the sandwich-press until golden and spray with oil if you have it on hand, otherwise it’s fine without.
Spread the breads with the eggplant dip and top with the tabbouleh.
I really do think that this is one of the best editions of Donna Hay that I have seen to date. The recipes are all fresh, tasty, mostly healthy and filled with delicious ingredients.
Pick up a copy at your local newsagent, supermarket or download it to your iPad from iTunes.