Happiest of birthdays to my grandma, one of my number one blog supporters! She's a huge blessing in my life and I'm so thankful to be with her, celebrating today!
Two Years Ago: Shaved Summer Squash Salad with Prosciutto Crisps
Three Years Ago: Cranberry Cream Cheese Dip
Quinoa Eggplant Chickpea Sandwiches
adapted from epicurious
-2 tbsp olive oil
-1 eggplant, unpeeled, cut into 3/4-inch cubes
-1 1/2 cups chopped onions
-1 (15 oz) can garbanzo beans, drained (1/2 cup juices reserved)
-1 cup cooked quinoa
-1 tbsp ground cumin
-1 tbsp fresh lemon juice
-4 tbsp fresh mint, divided
-5 tbsp crumbled feta cheese, divided
-6 pita sandwich halves
1. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant cubes and onions. Saute until soft and beginning to brown (about 9 minutes). Stir in garbanzo beans, cumin, quinoa, and lemon juice.
2. Saute until heated through and flavors blend. Add 1 tbsp of garbanzo bean liquid at a time to moisten if mixture is dry. Stir in 3 tbsp mint and 3 tbsp feta cheese. Season generously with salt and pepper.
3. Spoon eggplant mixture into pita breads. Sprinkle with remaining mint and feta. Serve immediately.