Ingredients
- 8 oz Smoked sausage
- 1 cup Fresh parsley chopped fine
- 8 Grape tomatoes diced very small
- 2 tsp Lemon juice
- 2 tbsp Extra-virgin olive oil
- 6 slices Eggplant 1/2 inch thick
- Nonstick spray
- 1 Pita bread
- 8 Artisan Crackers or home made crackers
Hummus
- 1 cup Chickpeas Drained and rinsed (or purchase store bought hummus)
- 1 Tbsp Tahini paste
- 1 tbsp Lemon juice
- 1 tsp Ground cumin
- 2 tbsp Extra-virgin olive oil
- Cold Water as needed
Instructions
- Preheat an oven to 375 degrees. Cook the sausage on a baking sheet to an internal temperature of 155 degrees using a thermometer until nicely browned and crisp on the outside. Then set aside.
- In a food processor or blender, combine the chickpeas, tahini, lemon juice, cumin, olive oil, salt & pepper. Drizzle water a tablespoon at a time to smooth out and reach the desired texture. Taste and adjust any of the ingredients as needed. Refrigerate until ready to serve.(Hummus can be made a day in advance and stored in a sealed container in the refrigerator for up to 5 days).
- In a bowl mix the parsely, tomato, lemon juice, oil, and season with salt and pepper.
- Preheat a grill pan on medium heat. Spray the eggplant on both sides with nonstick spray. Season with salt and pepper. Grill the eggplant on both sides until tender and nicely marked.
- Warm the pita on both sides in a nonstick pan over medium heat to golden brown. Cut into wedges.
- Serve the hummus with pita, crackers, sausage, parsely salad, and eggplant. Drizzle olive oil all over and season with cracked pepper.
Nutrition
Calories: 501kcal | Carbohydrates: 54g | Protein: 22g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 654mg | Potassium: 820mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1639IU | Vitamin C: 32mg | Calcium: 125mg | Iron: 5mg
Turkish Mezzes Platter
Ingredients
- 8 oz Smoked sausage
- 1 cup Fresh parsley chopped fine
- 8 Grape tomatoes diced very small
- 2 tsp Lemon juice
- 2 tbsp Extra-virgin olive oil
- 6 slices Eggplant 1/2 inch thick
- Nonstick spray
- 1 Pita bread
- 8 Artisan Crackers or home made crackers
Hummus
- 1 cup Chickpeas Drained and rinsed (or purchase store bought hummus)
- 1 Tbsp Tahini paste
- 1 tbsp Lemon juice
- 1 tsp Ground cumin
- 2 tbsp Extra-virgin olive oil
- Cold Water as needed
Instructions
- Preheat an oven to 375 degrees. Cook the sausage on a baking sheet to an internal temperature of 155 degrees using a thermometer until nicely browned and crisp on the outside. Then set aside.
- In a food processor or blender, combine the chickpeas, tahini, lemon juice, cumin, olive oil, salt & pepper. Drizzle water a tablespoon at a time to smooth out and reach the desired texture. Taste and adjust any of the ingredients as needed. Refrigerate until ready to serve.(Hummus can be made a day in advance and stored in a sealed container in the refrigerator for up to 5 days).
- In a bowl mix the parsely, tomato, lemon juice, oil, and season with salt and pepper.
- Preheat a grill pan on medium heat. Spray the eggplant on both sides with nonstick spray. Season with salt and pepper. Grill the eggplant on both sides until tender and nicely marked.
- Warm the pita on both sides in a nonstick pan over medium heat to golden brown. Cut into wedges.
- Serve the hummus with pita, crackers, sausage, parsely salad, and eggplant. Drizzle olive oil all over and season with cracked pepper.
Nutrition
Calories: 501kcalCarbohydrates: 54gProtein: 22gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 43mgSodium: 654mgPotassium: 820mgFiber: 9gSugar: 8gVitamin A: 1639IUVitamin C: 32mgCalcium: 125mgIron: 5mg
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