Sunday, July 12, 2009


Mideastern sandwich (recipe in the comments)
Kohlrabi with rice wine vinegar
Pickled beets

Hot tea
T and I cooked while M got my bike from the bike shop (needed anew chain). We all wanted to eat together so that we could go for an evening bike ride and enjoy these warm nights. This is an unusual sandwich and makes a ton of food with very little meat. The result with our local ground beef (from the farmer's market) was wonderful. I like the sweet flavors the spices and raisins give this and love the combo of the filling with yogurt and sprouts. It was a great dinner and an excellent bike ride.

Prep Notes
Difficulty: Easy
Chopping: Eggplant, onion, parsley, kohlrabi
Time: 35 minutes
Make ahead:This saves very well - we had it as a picnic on Sunday

J: "Yet more middle eastern flavors make my week!"
M: "The best summer sandwich!"

1 comment:

J said...

Mideastern Sandwich – M & J (inspired by “Dear Kitchen Bazaar”)
Serves 4

1 medium eggplant, peeled and chunked
1 medium onion, peeled and quartered
¼ cup parsley, chopped
1 T olive oil
1 lb. ground beef
1 can chopped tomatoes, drained
¼ cup red wine
¼ cup raisins (or more)
2 t cinnamon
1 t allspice
2 t salt
Pepper to taste
2 t sugar

Alfalfa sprouts

Finely chop eggplant and onion in a food processor. You will need to do it in batches. Chop the parsley in a food processor. If you don’t have a food processor, finely chop both the eggplant and the onion and mince the parsley.

Heat oil in a large skillet. Sauté eggplant and onion until limp (this is hard to gauge – go for “a while”). Add meat. Cook through. Add parsley, tomatoes, red wine, raisins, cinnamon, allspice, salt, pepper, and sugar. Cook for five minutes. Taste for spices (I almost always add cinnamon and allspice – sugar seems to depend on what kind of tomatoes I use).

Serve scooped into pita pockets with yogurt and alfalfa sprouts.