Mediterranean

Baba Ghanoush: Eggplant Dip

Getting tired of hummus? Here is a DELICIOUS alternative! I love baba ghanoush and when I had some extra eggplants on hand I decided to make some. This baba ghanoush recipe is super yummy and great to have on hand when you are tired of hummus.

Baba Ghanoush

 

Ingredients:

3 medium-sized eggplants
1/2 cup tahini
1 tsp coarse salt
3 tbsp lemon juice
3 cloves garlic, peeled and smashed
1/8 tsp chile powder
1 tbsp olive oil
a handful of flat leaf parsley or cilantro leaves

Directions:

Preheat the oven to 375.

Prick the outside of the eggplants all over with a fork. Char the eggplants directly over the flame of a gas burner or grill. If you don’t have one, you can char them under the broiler. Turn the eggplants so that they are charred all over.

Place the eggplants on a baking sheet and roast in the oven for 20-30 minutes until they are completely soft. Remove from oven and allow to cool.

Cut the eggplants in half, scrape out the pulp and place into the bowl of a food processor. Add in the other ingredients and pulse until combined. Taste and add additional salt or lemon, as needed.

Garnish with a drizzle of olive oil and some fresh herbs. Serve with pita, pita chips, or veggies.

 

21 Day Fixers: I would count this the same as hummus, even though it is mostly vegetable the tahini and olive oil make it more like a healthy fat.

Curious about the 21 Day Fix? Contact me and let’s chat: christina@burnthismamadown.com

 

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Chicken Souvlaki with Tzatziki Sauce

Casey and I love chicken souvlakis so we were excited to try this recipe from Cooking Light recommended by Mrs. G in DC. These did not disappoint and they are sure to be a regular on our menu this spring/summer. Delicious and great for leftovers!This is my adaptation of the original recipe, I upped it to 4 servings and added more veggies and toppings. You could serve this with just the chicken, veggies and tzatziki sauce for less calories, or turn them into pita sandwiches for a little extra, which is what we did.

Ingredients:
Souvlaki
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1/2 red onion, cut into 1/2 inch thick chunks
1 red bell pepper, seeded, cut into 1/2 inch pieces
Cooking spray
Feta cheese, for topping
Mediterranean flat bread
Tzatziki Sauce
1 cup cucumber, peeled, seeded, and shredded
1 cup plain low-fat Greek yogurt
2 tablespoons lemon juice
1/2 teaspoon salt
2 garlic cloves, minced
Directions:
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and vegetables, alternately onto each of 8 (8-inch) skewers. (Alternatively, you can cook chicken and veggies separately as shown pictured below).
Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well.
Serve the chicken and veggies on flat bread, topped with Tzatziki sauce and feta cheese.
Servings: 4
Serving size: 2 skewers and 1/4 cup tzatziki sauce
Calories per serving (does not include flat bread or feta cheese): 219

Linked to Home Sweet Farm Delectable Tuesday Not So Homemade What’s Cooking Wednesday and Little Brick Ranch Foodie Friday.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

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