JTR scrapbook

  Eggplant Fatteh Pasta Ingredients? 2 eggplants 2 cups small pasta 1 onion 1 tsp minced garlic 2 tbsp tomato paste 1/2 cup chopped fresh cilantro 2 tbsp pomegranate molasses 2 lemons, juiced 1 tbsp salt 1 tsp black pepper 1 tsp paprika 1 tsp sumac 1 cup fried bread 2 cups hot water For the sauce 1 cup yogurt 2 tbsp tahini 1/2 tsp minced garlic 1 tbsp pomegranate molasses Preparation Add olive oil and the onion and sauté. Add the garlic, spices, tomato paste, cilantro, pomegranate molasses, and pasta. Add the water and let it cook. Once the pasta is cooked, add the lemon juice and the fried eggplant.

   Harissa & Olive Brown Rice Soup Serves 3-4 | 10-15g fibre per serving Ingredients For the soup 2 tbsp olive oil 2 tosp tomato paste 2 tbsp harissa paste 225g brown rice, or barley or spelt 1.5L veggie stock 400g cannellini beans, drained 100g cavolo nero or kale, stems stripped Large handful good quality green olives, torn in half Large handful capers Large handful parsley, coarsely chopped or ripped up For the tahini maple drizzle 50g tahini 50g maple syrup Water to loosen to a drizzle Salt and lemon juice to taste Method Simmer soup | Heat the olive oil in a large saucepan or pot over a medium heat until hot | Add the tomato paste and harissa and cook for a couple of minutes until very fragrant and slightly carmelised | Add the rice and cook for a couple of minutes to toast it and coat the rice | Pour in the veggie stock and a generous pinch of salt, bring to a simmer and cover with a lid and simmer gently for around 35 minutes Finish soup | Remove the lid, test the r...