What a day.

Greek night @ the Aratow's
I held a softening eggplant in my hand today and realized I had a spare hour to put the veggie out of it's misery. I've made caponata before and it was a success, why not do it again. It came to mind as if the purple fatty was telling to me to do so. This is also part #1 of a dish I've been planning but this week has been nuts (I made it and ran out of the house). Tomorrow. for dinner. I am. cooking for myself.

Oh, so easy!!! 1 eggplant. 1 zucchini. 1/2 onion. 2 garlic cloves. 1 can tomatoes. olive oil. sugar. thyme.
Saute your diced eggplant in a hot skillet with a little olive oil until their golden, then remove. Add onions and a little oil, caramelize with a splash of agave. Crush your garlic cloves with a knife and add them whole to the onions. When they are golden, add the zucchini, cook for about 3 minutes and then add the eggplant back into the pan. Dump your tomatoes with the juice. Cook this down, add salt & pepper, lil' cinnamon, and fresh (or dry) thyme. a7

i love greek food
Cherry tomatoes, seedless cucumber, yellow pepper, garbanzo beans, feta, oregano, mint
Chicken marinating in greek yogurt, feta, lemon zest, & oregano
Toasting sesame seeds
making tahini
seedy goodness
Tabbouleh - but with quinoa! Gluten-free for Kalea
greek yogurt-feta chicken kabobs

This is definitely one of my favorite meals. Mediterranean cuisine is so vibrant and fresh, it's something I'm almost always in the mood for. Throw all these goodies in a pita and I believe your tongue will grow taste buds. Oooo eeee!
I'm thrilled with the turnout, everything tasted fantastic.

Tahini- about 1/4 oil to every cup of sesame seeds. I put the seeds in a food processor for a bit and then drizzled in the oil till it looked smooth. I let that run for about 4 minutes and it turned into perfect paste.
Hummus- Leave 1/3 cup tahini in your food processor and add 2 cans of garbanzo beans, 1/4 cup lemon juice, 1 tbsp olive oil, 2 garlic cloves and blend for about 5 minutes. You can add some of the liquid from the cans depending on your creaminess preference. Serve with 1 tsp chopped parsley and sprinkle paprika on top.
Tzatziki- Peel and grate half a seedless cucumber into a bowl and squeeze out excess water. Grate a tsp garlic, squeeze 2 tbsp lemon juice, 1 tsp fresh dill (or 1/4 tsp dry dill weed), 1/2 tsp salt and add to bowl. Mix in 1 cup plain yogurt. 
Salad-  Lots of chopping but this is what you'll need. 1 yellow pepper, 1 seedless cucumber, 1 container cherry tomatoes, 1 can garbanzos, 1/3 cup crumbled feta, 1/4 cup (handful) mint chopped. In a separate container mix 3 tbsp olive oil, 1 tbsp white wine vinegar, grated garlic, 2 tsp lemon juice, 1 tsp oregano. mix vigorously to make a vinegrette and add to salad. Make more if you like but I like this salad to be super light and taste of fresh veggies and mint. Season with salt & pepper as desired. 
Marinated Chicken- Combine 6oz plain greek yogurt, 1/3 cup feta, 1/2 tsp lemon zest, 2 tbsp lemon juice,  2 tsp oregano, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp dried rosemary, and 1 lb cubed chicken. Allow this to marinate in the fridge for 3 hrs. Heat a grill and skewer the chicken on kabob sticks (add onion & peppers if you'd like) and grill till chicken is tender.

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