Mediterranean Eggplant Moussaka
Yield: 8Servings Prep Time: 30 minutes Cook Time: 45 minutes 2 Tbsp. olive oil 1 yellow onion, chopped 1 lb. ground turkey, beef, lamb or vegetarian ground meat 1 tsp. minced garlic (about 2 cloves) 1/4 tsp. cinnamon 1/2 tsp. salt 1/4 tsp. black pepper 1 large eggplant, sliced into 1/3-inch rounds 28 – 30 oz. tomato sauce 8 oz. Sabra hummus, for serving
Preheat the oven to 375 degrees and spray a large round casserole dish with nonstick cooking spray.
In a large heavy skillet, heat the oil over medium heat. Cook the onions until they are lightly browned, about 8-10 minutes. Add the meat and garlic and brown the meat, breaking it up with the spatula. Add the cinnamon, salt and pepper and cook it for several more minutes.
Lay half the eggplant slices in the bottom of the casserole dish. Put half of the onion-meat mixture on top of the eggplant, and then pour half the tomato sauce over everything.
Put the remaining eggplant slices on top of the sauce. Top it with the remaining meat mixture and the remaining tomato sauce. Cover the dish with aluminum foil and bake it for 45 minutes, until the eggplant is very soft. Uncover it and allow it to cool for a few minutes before serving. You can refrigerate it for up to 2 days or freeze it for up to 3 months. Top it with the Sabra hummus at the table.
PIQUANT BAKED FISH
Yield: 4 Servings Prep Time: 5 minutes Cook Time: 25 minutes 2 lb Halibut or Sea Bass 1 14 oz package Sabra Sautéed Mediterranean Vegetables 1⁄4 cup chopped fresh cilantro
Preheat oven to 425 degrees.In a glass baking dish, spread half the Sautéed Mediterranean Vegetables evenly.Place the fish on top of the Sabra Sautéed Mediterranean Vegetables and cover with the remaining Sabra Sautéed Mediterranean Vegetables. Cover dish with aluminum foil and place in center of oven. Cook for 20 minutes. Uncover dish and continue to cook 5 minutes more. Sprinkle with chopped cilantro.Serve, if desired, with lemon wedges.
GRILLED VEGGIE HUMMUS WRAP
Drizzle squash and peppers with olive oil and season with salt and pepper. Grill, turning frequently until outer skins of peppers are charred and squash is almost cooked through. Remove from grill and allow to cool. Spread each wrap with heaping 2 Tbsp of Sabra Roasted Garlic Hummus. Sprinkle evenly with chopped spinach leaves. Peel roasted peppers and remove stem and seeds. Slice in to thin strips and set aside. Slice squash thinly on the diagonal. Divide grilled vegetables in half and arrange over Sabra Hummus and spinach in cent er of wraps. Roll one end in and tuck both sides while rolling. Squeeze as you roll to keep shape. Secure with toothpicks and slice in half on the diagonal.
CHICKEN SKEWER
Yield: 3 Servings Prep Time: 30 minutes Cook Time: 10 minutes 1 lb chicken squares 1 medium zucchini, cut half 1 medium red bell pepper 1 medium green bell pepper 10 - 12 large button mushrooms Salt and black pepper Olive oil 3 - 5 fresh garlic cloves 3 Tbsp Sabra RoastedPine Nut Hummus
Cut vegetables into 1 inch squares. Whisk salt, pepper and olive oil in a large bowl. Add the cubed chicken, vegetables and mushrooms. Marinate for 30 minutes, tossing occasionally. Prepare a fire in a charcoal grill. Thread the peppers, mushrooms and chicken alternately. Arrange the skewers, grill until browned. Serve with grilled mushrooms and 3 Tbsp Sabra Roasted Pine Nut Hummus.
Yield: 2 Servings Prep Time: 10 minutes Cook Time: 20 minutes 1 medium zucchini, cut in half lengthwise. 1 medium yellow squash, cut half lengthwise 1 medium red bell pepper 1 medium green bell pepper Salt and black pepper Olive oil 1⁄2 cup shredded fresh spinach leaves 2 - 8 inch herbed or spinach flavored wraps 2 Tbsp Sabra Sautéed Mediterranean Vegetables
Drizzle squash and peppers with olive oil and season with salt and pepper. Grill, turning frequently until outer skins of peppers are charred and squash is almost cooked through. Remove from grill and allow to cool. Peel roasted peppers and remove stem and seeds. Cut pepers and squash into 1 inch cubes. In a large bowl, combine grilled vegetables with pasta, Sabra Sautéed Mediterranean Vegetables. Garnish with fresh parsley or cilantro. Serve warm or room temperature.
EGGPLANT SALAD
Yield: 4 Servings Prep Time: 5 minutes Cook Time: 30 minutes 1 1/2 lbs. baby red (or white) potatoes, washed & dried 1 Tbsp. olive oil, salt & black pepper 1 tsp. chopped fresh herbs (oregano, basil, thyme,rosemary) 1/2 package Sabra Sautéed Mediterranean Vegetables 1 Tbsp. chopped fresh parsley or cilantro
Toss potatoes with salt, pepper and oil, coating evenly. Roast on cookie sheet in preheated 425 degree oven for 25 minutes or until cooked through and crisp, stirring once. Remove from oven and allow to cool slightly. Combine roasted potatoes in mixing bowl with Sabra Sautéed Mediterranean Vegetables. Garnish wirh fresh parsley or cilantro.