Move over Halal Guys – I got a simple and delish Middle-Eastern inspired meal thats perfect for a ANY day of the year (see what I did there, ha). After Indian and some Asian cuisine, I’ve always felt that Middle-Eastern food has the most vegan options. I was feeling inspired this weekend and put together a dinner that’s perfect for 2 (or 1 hungry lady) – you’ll impress yourself with this one, I’m tellin’ ya!

Stuffed and roasted eggplant with Israeli couscous, parsley tahini, roasted figs, white bean hummus – you name it, it’s part of this dish! Recipes below! Maybe you can treat yo’self this week – I know I sure will be 😉

Middle Eastern Dinner for 2: 

Stuffed Roasted Eggplant

• 2 medium Italian eggplants
• 3 fresh sprigs of oregano
• 3 cloves of garlic – each clove sliced in 3 pieces
• 3 dried red chilies
• 1/8 cup olive oil
• 2 tbsp date molasses
• 1 tsp fresh lemon zest
• salt
• black pepper

Parsley Tahini Dressing

• 1/2 cup tahini
• 1/4-1/2 cup water
• handful fresh flat leaf parsley
• 1/4 tsp ground cumin
• 1 tsp fresh lemon juice
• salt
• black pepper
• 1 tbsp olive oil

White Bean Hummus

• 1 can white cannellini beans – drained and rinsed
• 1 tsp fresh lemon zest
• 1 tbsp fresh lemon juice
• 1 clove of garlic
• 1/4 tsp ground cumin
• salt
• black pepper
• 2-3 tbsp olive oil

Israeli Couscous

• 1 cup Israeli couscous
• 1 1/4 cup water
• 1/2 jalapeno – diced
• 1/2 tsp cumin seeds
• 2 cloves garlic – minced
• 2 tbsp fresh oregano – roughly chopped
• 1 tbsp sliced almonds
• salt
• black pepper
• fresh lemon juice
• olive oil
• fresh flat leaf parsley – chopped for garnish

Grilled Fig Salad

• 10 black mission figs – sliced in half
• 1/2 cup grape tomatoes – sliced in half
• about 8 leaves of baby butter lettuce
• fresh flat leaf parsley
• 1/4 fresh lemon wedge
• salt
• olive oil

Thin pita bread for serving.

1. To make the eggplant: Preheat the oven 350 degrees and while its heating up, prep the eggplants. Make a slit down the middle of the eggplants – not all the way through – just enough to make a cavity for stuffing. Stuff each one with one chili, one clove of garlic, one sprig worth of oregano. Whisk together the olive oil, date molasses, lemon zest, generous amount of salt and black pepper. Place the eggplants on a cookie sheet or oven-proof casserole dish. Drizzle the oil dressing over each eggplant, making sure to coat thoroughly and getting it into the cavity.

Place into the oven and roast for about 45 minutes, turning once, until fork tender.

2. For the dips: Using a food processor/blender, add in the ingredients for the tahini dressing and blend until complete smooth. Adjust the water amount to make for a smooth, creamy, and dressing-like consistency. Pour into a mason jar and set side. Using the same blender – DO NOT rinse out – add in the beans and all of the ingredients for the hummus except for the olive oil. While the blender is on puree, drizzle in the olive oil from the top. Consistency should be like a smooth hummus. Taste for salt and adjust if necessary.

3. Couscous: Place a large non-stick over medium-high flame. Pour in oil to coat the bottom. Once its hot, add in the cumin seeds, jalapeños, garlic, oregano, and almonds. Saute for about 60 seconds until very fragrant.

Add in the couscous and toast with the spices for another 60 seconds.

At this point add in the water, and reduce heat to medium-low. Add in salt and pepper. Keep uncovered and simmer until water absorbs and couscous is soft and cooked through. Stir occasionally – stirring too much causing it to become mushy.

Once its cooked through, add in some chopped fresh flat leaf parsley, a squeeze of lemon juice and taste for salt. Remove and place on a serving dish.

4. Grilled Fig Salad: In the same pan that you cooked the couscous in, spray with a bit of cooking spray or drizzle in a bit of olive oil. Heat over medium-high flame, and once the pan is hot add in the figs flesh side down. Cook for about 3-5 minutes until the figs become a bit golden brown and caramelized. Remove and allow to cool before handling. Place the baby butter lettuce in a shallow bowl or on a platter. Scatter around the grilled figs, grape tomato halves and some fresh flat leaf parsley leaves. Squeeze a bit of fresh lemon juice and sprinkle a bit of salt.

5. Pita bread: Take the pita bread and place directly over the stove on low flame and char the bread on both sides until slightly darkened on the edges and in the middle. Place aside and cut into quarters.

Assembly: On the large platter that you’ve placed the couscous on, place the whole roasted eggplants on top – slicing open the slit a bit to reveal the roasted garlic, chili and oregano. Drizzle on the juices from the roasted eggplant pan. Drizzle on the tahini dressing and garnish with some fresh parsley.Place the pita bread wedges around the platter. Place the white bean hummus in a separate bowl and drizzle with a bit of olive oil. Serve and eat together!! YUM