|Photo: Vegetarian delight recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetarian delight Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Vegetarian delight.
Preparation Time 20 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
2 tbs olive oil
500g baby eggplant, sliced lengthways
2 red capsicums, quartered and seeded
4 pieces Turkish bread, split
80g baby rocket leaves
250g marinated artichoke hearts, quartered
100g feta, crumbled
420g can chickpeas, rinsed and drained
1 garlic clove
3 tbs olive oil
1 tbs lemon juice
1 1/2 tbs parsley, chopped
Salt & pepper
Preheat a barbeque plate on medium-high. Toss eggplant with 1Â½ tbs of oil. Brush remaining oil over capsicum. Cook eggplant for 1-2 mins each side until tender. Transfer to a bowl. Cook capsicum for 3-4 mins each side until skin blackens. Transfer to a plastic bag, seal and set aside. Peel off skin.
Meanwhile, process chickpeas, garlic, olive oil and lemon juice in a food processor until smooth. Stir in parsley and season.
Preheat a sandwich press. Spread some puree over each slice of bread. Layer with rocket leaves, capsicum, eggplant, artichoke hearts and feta. Top with a second slice of bread and press down slightly. Cook in sandwich press for 4-5 minutes. Cut in half. Serve immediately.
Fresh Living – 11 July 2005, Page 46
Recipe by Alison Roberts