I reached a goal this past weekend, that just a few years ago I would have thought impossible. I finished my very first half marathon! That's right 13.1 miles were left in my dust! Well, OK I wasn't really stirring up dust with my pace but I was trekking along for sure. I ran the Marine Corps Historic Half Marathon in Fredericksburg, VA. And can I tell you, I have never been so happy to see a finish line in my short racing history. It was an amazing experience, and already I am planning my next one. The long training runs were worth every minute because they helped me find that finish line. I still remember the days when a 5k seemed liked a marathon. So, needless to say eating has been on my mind all week.This recipe started as something simple and developed into a more complex, flavorful dish as I began concocting my dinner. I've had rhubarb on my mind all week, but I just couldn't find any in the grocery stores. I've literally been dreaming of my favorite rhubarb crumble, courtesy of SmittenKitchen, and strawberry rhubarb pies from Breyermere's in Riverhead, NY. But alas, no luck. Rhubarb may have to wait until the weekend when I can scour the local farmer's market for my favorite spring gem.
So instead, I went to one of my favorite vegetables, eggplant, for my inspiration. You've seen eggplant on here before and if you've ever talked to me about one of the best dishes I've ever made, you've probably heard the deconstructed eggplant parmesan story. But I wanted to take eggplant in a different direction and since it is spring, mint popped into my head! A nice bright herb to play off the soft, velvety texture of the eggplant. Then it started to build from there. I had zucchini to bring in a firmer texture, then feta cheese for a little tang, next cumin for a little earthy kick, served over little balls of israeli couscous (a.k.a. pearl couscous). And to top of the texture building, crispy roasted chickpeas seasoned with cumin.
Hello flavor! The mint keeps a freshness to the dish and gives a light feel.
Warm Mediterranean Salad
1 small eggplant, peeled and cubes
2 medium zucchini, cubed
1/2 medium onion, chopped
3 small garlic cloves, minced
3 tsp. ground cumin
1 Tbsp. fresh mint, minced
1/4 cup crumbled reduced fat feta cheese
1 Tbsp. olive oil
1 cup israeli couscous
1 15-oz. can chickpeas (garbanzo beans)
1 tsp. cumin
Salt and pepper
Preheat oven to 400 degrees. Drain and rinse chickpeas. Pat dry and lay flat on a cookie sheet with sides. Season with 1 tsp. cumin, salt and pepper. Roast chickpeas for 20 -25 minutes or until golden brown and crispy. In a medium saucepan, bring 1 1/2 cups water to a rolling boil. Add israeli couscous and cook for 8-10 minutes or until water is absorbed and couscous is tender. Add a tablespoon of butter and season with salt and pepper. While the couscous is cooking, in a very large saute pan heat 1 Tbsp. olive oil. Add eggplant and zucchini, seasoning with cumin, salt and pepper and cook for about 4-5 minutes. Add the onion and continue to cook 3-4 minutes. Add the garlic and finish cooking the vegetables until tender. Add a drizzle of olive oil if the vegetables feel dry. At the very last moment, add mint and feta cheese. Add crisped chickpeas to vegetables and serve over couscous.
