Friday Night Dinner


1/2 lb. chick peas (garbanzo beans), freshly cooked
1/2 c. Tahini sauce
1/2 lemon, squeezed
1 clove garlic, crushed
salt, to taste
dash of pepper

I used dried beans, so I had to cook them for 2 hours and then I drained them and put them straight into the food processor, and chopped them up. Add the rest of the ingredients and combine.  I added some more lemon juice and water (but you really should keep the water that you cooked the chick peas in) to get the consistency I was looking for.

Unleavened Griddle Bread

1 c whole-wheat flour
2 c white bread flour
2t salt
1c + 2T water
veggie oil for cooking

Mix flours and salt together, leaving a well in the middle of the bowl.  Add water slowly and mix, dough will form.  Knead for 10-12 minutes (the hard part).  Leave alone for 15-30 minutes.  Knead for 1 minute.  Divide into 8 balls.  Roll each ball out and cook in a skillet, with oil, on medium heat.

Spiced Aubergine Salad

1/2 eggplant, sliced
5 T veggie oil
1/4 c red wine vinegar
2 garlic cloves, crushed
1/2 lemon, squeezed
1/2 t ground cumin
1/2 t ground coriander
1 cucumber, sliced
2 roma tomatoes, sliced
salt & pepper, to taste
parsley to garnish

Lightly oil eggplant and cook on medium heat in a skillet.  Combine the rest of the oil, red wine vinegar, garlic, lemon juice, cumin, coriander, salt and pepper in a bowl.  When the eggplant is done, chop slices into quarters and put them in the bowl with the dressing.  Mix and let chill in the refrigerator for 2 hours.  Then add the sliced cucumber and tomatoes and mix.  Sprinkle parsley over the salad.

Of course, I have to have my sweet tea.

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