I love the flavors of Middle Eastern food, especially from Lebanon, Turkey, and Morocco. To make this hummus, I added Zatar and a little chilli, which goes very well with the earthy flavour of the beetroots. Zatar is an herb that grows in the Middle East and tastes similar to thyme and oregano. In the Lebanese cuisine, it’s being used with sesame seeds and olive oil to create spreads for flat breads. Beetroots, especially when raw, are a very good source of vitamins and minerals. They are packed with antioxidants to keep our immune system healthy. A real super food!
On my first visit to Istanbul recently, I saw so many different and delicious ways eggplant can be prepared, it was amazing and inspiring. In this dish I combined some of the flavors of Turkey to create a quick, easy, and vegetarian dish you can enjoy by itself or with grilled lamb or meat. My husband is a big fan of eggplant, and I have to admit, I’m turning into almost as big of a fan as he is.
