After a busy week of work I have a day off to relax, catch up and do the things I love. Like eat. Today is Thursday and our Community Supported Agriculture produce boxes are arriving in hours. So, time to kick the fruit and vegetable consumption up a notch. This mornings' breakfast consisted of almost a whole honey due melon. Lunch is using up more veggies and I squeezed in some carrot zucchini cup cakes somewhere in my morning. I'll consider posting that recipe, although it is harder for me to post baking recipes because I don't use measuring utensils. Anyway, they are cooling now. Here's the dilla I made.
1/2 tomato, thinly sliced
1 leaf chard, rolled tightly and sliced diagonally
8 slices cucumber, peeled and thinly sliced
2-3 tbl baba ganoush (recipe to follow)
1/4 zucchini, in thin match sticks
1 tsp olive tapanade
1/2 tsp gomasio (you can make this by blending toasted sesame seeds with salt in a blender or food processor, or buy it at your local natural foods store)
Baba Ghanoush:
1 large eggplant, sliced in half and roasted at 400 for 45 minutes or until soft
1 can drained and rinsed chick peas
3 cloves garlic
1 tsp olive oil
1 tsp water
1/2 lemon squeezed (optional)
salt and pepper to taste
Allow eggplant to cool slightly and then scoop out the inside, leaving the skin. Add the rest of the ingredients to food processor or a good blender and blend until smooth.
To assemble tortilla:
Lightly grease the bottom of a large skillet (cast iron is my skillet of choice), heat the tortilla over medium low. Spread baba ghanoush and olive tapenade evenly over the tortilla and heat for a few minutes. Layer the rest of the ingredients, sprinkle with gomasio and fold in half. Dip in salsa if you like.
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