Two simple vegan dishes that are easy to make and extremely nutritious. Both can be served as a mezze, side dish or light lunch.
The green chard salad is a dish that my Moroccan mother makes every Friday for Shabbat meal. I make it whenever I have a big bunch of good-looking beet tops or big leafy greens.
One way to eat this dish is over rice or quinoa, another is over good bread.
Eggplants or aubergines. You either love them or hate them but there are people like my husband who hate them but love them when roasted in the oven. When you roast them their skin becomes chewy and sweet, and their meat is tender with sweet notes.
Undercooked eggplant is pretty disgusting. The eggplant is ready when the skin has browned and when you can stick a fork in a piece without any resistance. Another thing you should know about eggplants is that most of the varieties of eggplants that we grow today are not bitter like they used to be. Therefore there is no need to salt them before.
- 1 medium eggplant
- 2 tablespoons canola oil
- ¼ red onion
- Salt and pepper
- Tahini butter
- Half lemon
- Preheat oven to 400°F (200°C). Line a baking tray with baking paper.
- Dice the eggplant and put it on the baking tray. Drizzle the oil and sprinkle salt and pepper over and rub with your hands.
- Put the baking tray in the oven and roast for 15 -20 minutes – occasionally flip gently with a spatula – until the eggplant pieces are golden brown and tender.
- Meanwhile, chop the onion finely and prepare the tahini.
- Put the eggplant in a plate, sprinkle the onion and drizzle tahini and serve.
- If you plan to serve later, store the eggplant and tahini in separate containers, and chop the onion only before you serve).
- LEMONY TAHINI
- 1 heaping tablespoon tahini
- Juice of ½ lemon
- 2–3 tablespoons cold water
- Put the tahini in a small bowl. Squeeze the lemon into the bowl and add 1 tablespoon water. Stir gently until the butter turns into to a thick paste. Add another tablespoon of water and stir. Keep adding water until the tahini is smooth and velvety. If it's too watery, add a little bit of tahini. If it's thick, add a little bit water.
- Eat as a side or over toasted bread. Add chopped parsley, it goes well together.
- 1 Bunch of green Swiss chard
- Juice of ½ lemon
- 1 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon sweet paprika
- ½ teaspoon hot paprika or ground cayenne pepper (optional)
- ½ teaspoon cumin
- Rinse the green chard leaves with cold water. Cut them into thin strips, about half an inch and put in a large skillet or wok, with 2-4 tablespoons water. Add a little bit salt and cook over medium heat, stirring occasionally, for about 5 minutes.
- Mix together the dressing ingredients and pour it into the skillet. Cook for 5 minutes, continuously stirring, until all the leaves are coated with the dressing.
- Add the lemon juice, remove from heat and serve or store in a container in the fridge up to 2 days.
- If you have Moroccan harissa you can add 1 tablespoon instead of the dressing.