Mediterranean Feast

Processed with VSCOcam with s2 presetHubs loves eggplant… I think eggplants are really pretty but they can be rather boring and I think of them as the vegetarians substitute for meat…But FGG spices them up and makes me like them (by spice them up, I mean they add spice and cheese… I can get on board with anything with cheese)!

This recipe is adapted from the Fit Girls Cook Cookbook and I have put my own spin on it. It is a full plate of delicious and is so easy to make! I am going to share the FGG portions to make a 400 calorie meal for one but I made enough for one night of dinner for hubs and I and 2 days of lunch for both of us… but here are the FGG ingredients:

Tabbouleh

¼ c cooked quinoa.. I use red (I always cook more quinoa than I need and use it throughout the week)

¼ c parsley

¼ c tomato
¼ c cucumber

1 Tbs scallions

1 tsp lemon juice

1 tsp olive oil

Pinch of salt

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Eggplant

2 cups cubed eggplant (I just cooked all the eggplant.. I don’t have a lot of use for ½ a cut eggplant)

Spicy eggplant!

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Regular Eggplant

3 cloves garlic

1 oz feta (about a ¼ cup)

Pinch of cumin (I didn’t have cumin so I used a little bit of cinnamon and extra cayenne)

Pinch of cayenne

 

 

 

 

 

The Rest

2 Tbs hummus

70 calories whole grain flatbread or pita

Directions

  • Preheat the oven to 400 degrees and cut eggplant in to small cubes. Cut garlic cloves in half and put both eggplant and garlic in a bowl.
  • Toss with olive oil and spices. Place on baking sheet in one layer and roast in the oven for 15 minutes. Toss to coat and cook for another 10 minutes. Let it cool and mix it with the feta and set aside- eggplant salad is done!
  • While the eggplant cooks, cook the quinoa according to package… it’s ok if you use the frozen kind from Trader Joe’s… no judgement. Chop the parsley, tomato, cucumber and scallions and place in a bowl. 

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  • Add the quinoa when it is somewhat chilled (but if you are anything like me and are super hungry when you get home, just blow on it a little) toss with olive oil and lemon juice and a pinch of salt.
  • Plate both salads with hummus and pita and enjoy.

FGG also says you can use couscous instead of quinoa or use cauliflower rice by pulsing raw cauliflower in the food processor (I will try this next time). I have made it with lentils as well which is delicious.

Leftovers in my Lunch!

Leftovers! I love leftovers but sometimes eating the same thing for dinner and then lunch the next day is a bore… so with this one I made some changes and put my leftovers in my Easy Lunch Box!

For mine, I added lentils in and topped with turkey. For hubs, I used some chicken we needed to eat to make it a more filling meal for him. Tomorrow, I will put the left overs in a pita! You could also put the salad on a bed of lettuce or mix up the hummus flavor you use. These salads are so versatile and don’t need any additional dressing or flavors. I love it!

Let me know how you use left overs in the comments below!