Chickpea-Eggplant-Feta Stuff
Adapted from this recipe. Even the yeshiva bochur, who dislikes eggplant, thought this smelled awesome enough to try a bowl of it.
1 pound dried chickpeas
1 largeish eggplant
3 med. onions
~1/3 c. olive oil
1 tsp. cumin
1 tsp. lemon juice
Salt and pepper to taste
1/4 c. water
6 oz. crumbled feta cheese
~2 cups fresh herbs of choice (I used cilantro with a little parsley thrown in; mint is also recommended)
Soak the chickpeas overnight, then simmer for about an hour until tender.
Cut eggplant into 1/2-inch dice. "Sweat" by tossing it with salt, layering it in a bowl or colander with some paper towels, and putting a weighted plate over it until the chickpeas are cooked.
Coarsely chop the onions.
De-stem, wash, dry, and finely chop whatever fresh herbs you're using.
Heat the oil in a large pot. Stir in the eggplant, toss well to coat, and saute for about 5 minutes. Add the onion and cook for another 10 minutes.
Add the chickpeas, spices (remembering that the feta cheese you'll add later is salty so don't oversalt at first), and liquids, and cook for another 5 minutes.
Stir in the feta cheese and herbs.
Serve warm in pita sandwiches or other bread forms, or spread on crackers, or just NOM with a spoon. I haven't had this cold yet, but we're hoping it's good that way too.
1 pound dried chickpeas
1 largeish eggplant
3 med. onions
~1/3 c. olive oil
1 tsp. cumin
1 tsp. lemon juice
Salt and pepper to taste
1/4 c. water
6 oz. crumbled feta cheese
~2 cups fresh herbs of choice (I used cilantro with a little parsley thrown in; mint is also recommended)
Soak the chickpeas overnight, then simmer for about an hour until tender.
Cut eggplant into 1/2-inch dice. "Sweat" by tossing it with salt, layering it in a bowl or colander with some paper towels, and putting a weighted plate over it until the chickpeas are cooked.
Coarsely chop the onions.
De-stem, wash, dry, and finely chop whatever fresh herbs you're using.
Heat the oil in a large pot. Stir in the eggplant, toss well to coat, and saute for about 5 minutes. Add the onion and cook for another 10 minutes.
Add the chickpeas, spices (remembering that the feta cheese you'll add later is salty so don't oversalt at first), and liquids, and cook for another 5 minutes.
Stir in the feta cheese and herbs.
Serve warm in pita sandwiches or other bread forms, or spread on crackers, or just NOM with a spoon. I haven't had this cold yet, but we're hoping it's good that way too.