This is my recipe for the week. It aint as flash as what i'd hope for my first 'eat' blog but i was soooo excited about starting that it's a race against time to get all the things up for every category!!! This is what i had for lunch today and even though the vegies do take time to grill, it is a nice lunch to have. The recipe is for two people. I'm going to use the rest of the vegies to make pizza with vegan mozzarella tomorrow. YUM!
What you need;
2 Red or Yellow Capsicum
A hand full of Rocket (arugula)
2 Tbl Tahini
Just a squeeze of lemon and a little grated rind for decoration
Small clove of garlic, crushed
Splash of olive oil
Salt and pepper to taste
Slice up the eggplant into 1 cm slices and sprinkle with a little salt on each side placing them into a colander to let drain for 20 mins.
Salting the eggplant. My mum has been doing this all my life. One day, i was over at her house cooking and did what i had read about lately in regards to washing the salt off the eggplant after 20 mins. Well, didn't my mum have a spaz attack asking me what the hell i was doing?!?!? She said that she never washes the salt off, as the salt helps the eggplant keep it's shape (stops it from going mushy when cooking). So ladies and gentlemen...NEVER WASH THE SALT OFF AFTER SALTING EGGPLANT PLEASE! I now just lightly pat it dry with a paper towel.
While the eggplant is doing it's thing, wash the capsicums and place the whole thing either under a grill or in an oven, on a medium to high heat, turning once the top side has colour to it. This should take around 20mins.
Little electric ovens. If you don't have one of these in your kitchen, go out and buy one! They are soooo handy and make a perfect grilled sandwhich. I got this one for 15 bucks from the oppy (thrift store for all ye Americans)!!!
Slice the zucchini lengthwise at about half a centimeter thickness. You'll have time now to make the lemon sauce while the capsicum and eggplant are doing their things.
Tahini and Lemon Sauce. In a bowl, place the tahini, garlic, lemon juice and olive oil. Add a little warm water. As you stir it, you'll notice if you need to add more water. I suggest adding until you are happy with the consistency. I added about 4 Tbl to mine. Add salt and pepper to taste.
Once the capsicum is cooked all over and really soft, pop it into a plastic bag and tie it up, making sure no air escapes. This will help the skin come off easier once it's cooled down. Set it aside.
Now for the grilling! As mentioned earlier, pat dry the eggplant, removing any excess water. Brush both sides of the eggplant with olive oil and place them under the grill, turning when you feel it is nicely browned. You can do this in batches, speeding up the process. With the electric oven i mention above, there is no need to turn as it cooks both sides at once, reducing cooking time.
Do the same with the zucchini, remembering to brush both sides with a little olive oil.
Once the capsicum is cool, remove from the bag and peel off the skin. It will come off really easily if it cooked throughout. Remove stem and seeds then 'tear' the capsicum into strips, lengthwise.
Grilled vegies. Here is what my vegies looked like after I cooked them and were cooling on the chopping board. Placed into an air tight container, they will last for a few days in the fridge. You can also use them in a grilled vegie salad.
Now for the wrapping! Lay out the lavash bread and start piling on the amount of vegies you would like, making sure you keep it all to one side of the bread. Add the rocket, again, as much as you would like. Roll it up and vola, your wrap is made!
Place on your serving plate and drizzle the amount of sauce you'd like over the wrap and garnish with the lemon rind. I love to eat this with a knife and fork, but i've also been known to eat pizza like this as well!! Whichever way you like it, the main thing is to get it down! Yummy in your tummy!