Mediterranean Inspired Snack Plate

There was hummus, pita, olives feta and an eggplant in the fridge so I decided I'd make some baba ganoush, roasted vegetables and tabouli

I set the oven to 400, sliced the eggplant in half and drizzled the middle with oil then laid it on tinfoil on a cookie sheet (oiled middle down). Then I cut up vegetables (carrots, beets, mushrooms, brussels sprouts, onion, garlic) and tossed them with olive oil and za'atar spice mix and added them to the cookie sheet in the oven and let everything cook about 45 minutes until the eggplant was mush and the veggies were cooked but still had texture.

Baba Ganoush  (based on recipe from Simply Recipes)

1 medium oven roasted eggplant
2 Tablespoons tahini
2 tablespoons olive oil
4 cloves garlic
juice from 1 lemon
cumin, cayenne pepper, salt, ground black pepper to taste
cardamon - I had some on hand so I removed the seeds from 3 pods and added those
chopped parsley
pomegranate seeds

scrape the eggplant out of the skin and discard the skin, mix in all the other ingredients with a fork.

Tabouli

cooked couscous
tomatoes
cucumbers
red onion
fresh parsley
fresh mint
juice from 1 lemon
olive oil - just a little
sal tand pepper to taste

cut up the veggies, parsley and mint and mix all ingredients together