Oven roasted squash with tabbouleh and baba ganoush
I roasted the squash with its skin on, just sliced and layered it with onions, sprinkled with several garlic cloves, thyme, salt and papper and drizzled on a little bit olive oil. It took about 30 minutes for it to be done ( at 200 degrees C). For the tabbouleh, I boiled a cup of bulgur. Then I chopped about 2 cups of parsley, 1 cup of tomatoes, mixed in a juice of 1 lemon, salt and pepper and a clove of garlic. I combined this with the bulgur and mixed together really well
I roasted 3 small aubergines with the skin on, until they were really soft. It took about an hour at 160 degrees C. I let it to cool down and scraped the inside of the aubergines into a bowl and mashed it up with a fork. I added a clove of garlic, juice from half a lemon, 2 Tbs of tahini and salt and pepper. I served it with a little bit of sumac
This meal is so tasty and so nutritious. It is a perfect rainbow meal
I love the combination of warm and cold and sweet, salty and sour. So great on a hot day like today