Baked Za'atar Eggplant Fries with Lemon Tahini Dip

 

Ingredients:

For the Fries:

• 1 large eggplant
• 1/2 cup all-purpose flour
• 3/4 cup panko breadcrumbs
• 3 tablespoons grated Parmesan
• 1/4 cup za'atar spice blend
• 1 teaspoon kosher salt

• Pinch cayenne pepper

• 2 large eggs

• Flaky salt (like Maldon), to finish

For the Dip:

• 1/2 cup tahini
• 1 tablespoon sour cream
• 2 tablespoons lemon juice
• 1 teaspoon apple cider vinegar
• 1 tablespoon tamari (or soy sauce)
• 1/4 teaspoon garlic powder
• 1 teaspoon za'atar spice blend
• 2 to 4 tablespoons water, to thin

Preparation:

1. To make the eggplant fries, preheat the oven to 425°F. Wedge a wire rack atop a baking sheet (so the fries will be slightly elevated and not directly touching the baking sheet)

2. Cut the eggplant into 1/2-inch thick rounds. Then cut each round into 1/2-inch thick spears. Set aside.

3. Pour the flour into a small bowl. Beat the eggs together in another small bowl. In a third small bowl, combine the breadcrumbs, Parmesan, za'atar, salt and cayenne.

4. Roll the eggplant spears in the flour, dunk them in the egg, and then roll them into the bread crumb mixture. Lay each spear close to one another on the prepared baking sheet. Bake until golden brown and crispy, about 15 minutes. Sprinkle the tops with flaky salt.

5. While the fries are baking, combine all the ingredients for the dip except the water in a small bowl. To thin, add a drizzle of water and stir vigorously until you reach the desired consistency.

6. Serve the fries with the dipping sauce while the fries are still hot.

https://www.thekitchn.com/recipe-baked-zaatar-eggplant-fries-with-lemon-tahini-dip-recipes-from-the-kitchn-183961

Stewed Okra and Tomatoes

 

Ingredients:

• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 small red onion, thinly sliced
• 1 teaspoon pure chile powder, such as ancho
• Pinch of cayenne pepper
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 pound okra, stemmed and sliced 1/2 inch thick
• 2 medium tomatoes, coarsely chopped
• 1/2 cup water
• Salt

​Preparation:

1. In a medium skillet, heat the vegetable oil. Add the minced garlic and sliced red onion and cook over moderate heat, stirring occasionally, until fragrant, about 3 minutes. Add the chile powder, cayenne pepper, cumin seeds and turmeric and cook, stirring constantly, until fragrant, about 2 minutes.   
2. Add the okra and cook for 2 minutes, tossing. Add the tomatoes and cook over high heat until they release their juices, about 1 minute. Add the water, cover and cook, stirring occasionally, until the okra is just tender, about 5 minutes. Season with salt and serve.

https://www.foodandwine.com/recipes/stewed-okra-and-tomatoes

Stuffed Delicata Squash

 

Ingredients:

• 2 Delicata squash, cut lengthwise
• 2 teaspoon olive oil, divided
• salt and pepper
• 2 garlic cloves, minced
• 1 small onion, chopped finely
• 1 15 oz can cannellini or white beans, rinsed and drained
• 3 handfuls fresh spinach, torn into small pieces
• 1/4 cup panko or bread crumbs
• 1/4 cup Parmesan cheese
• red pepper flakes, for serving

Preparation:

1. Preheat oven to 400 degrees. Scoop seeds out of each half of squash. Place on baking sheet and sprinkle salt, pepper and 1 teaspoon olive oil. Cook for 20-25 minutes. Squash will be soft to the touch.
2. While squash is baking, make stuffing for squash:
   Heat 1 teaspoons of olive oil in a non stick skillet over medium heat. Add minced garlic and chopped onion to pan and cook for about 2-3 minutes. Add spinach to pan and cook until wilted. Add rinsed beans to pan and stir, cook until warmed through.
3. Spoon stuffing into each squash half.
4. In a small bowl, combine panko and Parmesan. Sprinkle evenly over each squash. Place into oven for about 15 minutes until heated through and breadcrumbs and cheese are golden brown.
5. Serve immediately with red pepper flakes and extra Parmesan cheese, if desired.

https://aggieskitchen.com/angelas-stuffed-roasted-delicata-squash/