Eggplant Wrap with Tahini


One of my favorite dishes is eggplant wrap with tahini with fresh vegetables and fruits.

Eggplant Wrap with Tahini

You will need a garden variety of fresh fruits and vegetables for this dish, starting with an eggplant, adding in grape tomatoes, cucumber, kiwi, garlic, red onions, sunflower seeds and tahini for the sauce.

Because I am a vegetable snob and don’t like the skin that this lovely produce comes with, peel absolutely everything you can, peel the eggplant, cucumber, and garlic clove and onion of course.

Once peeled chop the produce into bite sized pieces, add the eggplant, onions and garlic to the fry pan with a little hot olive oil and cook for about 5-7 mins, until the eggplant is nice and transparent and cooked thru.

Set aside the cucumber, tomatoes, cilantro, and sunflower seeds, this is your topping once the eggplant mixture is ready .


Lets take a moment here to talk about tahini.  This is basically a sesame seed paste as Tahini is a Middle Eastern condiment made from toasted ground hulled sesame

Tahini is an acquired taste, a healthy alternative to higher fats sauces, as this is low in fats and sodium, one of my favorites.  However the first time I tried it, as I was looking for an alternate sauce and flavor to cook with, lets just say I may have crinkled my nose.

However it has really grown on me, and now I just cant get enough of it, I luv to put it on my cooked vegetables, on toast in lieu of peanut butter, and on rice, for most of my veggie and rice meals.

Once the eggplant, onions and garlic are cooked, lay them on a wheat tortilla, with all the other fresh fruits and vegetables.

Sprinkle the sunflower seeds on top, and drizzle on the Tahini, you can use as much as you like, the sauce is absorbed by the vegetables, and really adds to the flavor.

Fold your tortilla up like an open top burrito, and get ready to take a nice big bite.  The freshness in that first bite will keep you coming back for more!

Eggplant Wrap with Tahini


Another great way to serve this is in a pita pocket with cilantro on top!

There are many different variations you can try, by adding in green or black olives, pine nuts, humus, parsley sauce so on and so forth! See where you can take this and let me know !





Garden Pickins


Every morning my ritual is to go directly to the garden, coffee cup in hand.

When I got out there this morning my intention was to start picking as many peppers as I could find, and boy did I find alot!

I was able to pick enough peppers, and green tomatoes and combine them with what I had from my earlier garden pick this week with the onions to make a small batch of salsa verde, or green chili as I like to call it.

Usually I will cook this on the stove until the peppers are nice and soft, when that happens its canning time!

This week I am going to experiment and see how it puts up after putting it in a seal a meal bag and freeze a couple bags.

The end goal is Winter! Those cold, stay at home wear the pajamas, don’t do much days, put a chicken in the crock pot and smother it with a bag of the garden salsa verde.

I always close my eyes and transport back to summer, those long hot wonderful garden filled days!

This morning I also came out of the garden with a bucket of beets.  I give some of the greens to the chickens, they luv them, and a few to my breakfast and dinner plate.

This afternoon I washed the beets, peeled them, par boiled, and sliced, right into the seal a meal bags they went and off to the freezer.  Once again I cant wait for winter!

Finally all the zucchini and squash I get go thru the spiralizer into the seal a meal bags and into the freezer.

Having a full freezer is like heaven on earth!