The Mediterranean Vegan

Baba Ghannoug is served in many countries of the Mediterranean and under various names. In Turkey, it is known as patlican salatasi . In Greece, melitzanosalata. It is often served as a dip or salad and its base is roasted, pureed eggplant. This is the traditional Levantine variation but you can also add onion, mint, or other roasted vegetables. Serves 3-4 What you need: 2 eggplants (aubergines) 1/2 cup tahini 2 tbsp vinegar 2 tbsp lemon juice 1 tsp salt 1/2 tsp pepper 2 cloves garlic 1 tbsp parsley 1 tbsp cumin 3 tbsp olive oil Preheat the oven to 200 C (400 F). Put the whole eggplants on a baking sheet and bake for 45 minutes. Remove the eggplants, let cool, and peel off the skin. Then add all of the ingredients into a food processor or blender and blend until smooth. Serve with pita bread.

This Moroccan salad can be served hot or cold and is usually paired as a dip with crisp breads. You can add lemon for a tangy flavor or red chili peppers for a spicy salad. Serves 2-3 What you need: 1 large eggplant (aubergine), chopped 3-4 ripe tomatoes, chopped 5 cloves garlic, minced 1 tsp cumin 1 tsp paprika 1.5 tsp salt 4 tbsp olive oil 1/2 cup water 3 tbsp fresh parsley 3 tbsp fresh cilantro In a large pan, bring the olive oil to medium heat. Add the garlic and sauté for 2 minutes. Add the tomatoes and sauté for another 3 minutes. Add the rest of the ingredients, mix well, and cover. Simmer for 20 minutes on medium heat. Remove cover and with a masher or strong fork, mash the zaalouk. Cook for another 10 minutes on medium heat. Serve with bread.

This spicy pumpkin mash is full of flavor and very easy to make. It is served in Libya with flatbread. Serves 2-3 What you need: 2 cups pumpkin, peeled and chopped 3 cloves garlic, minced 1 tsp cumin 1 red chili, chopped 1/2 tsp salt 2 tbsp olive oil 2 tbsp lemon juice fresh black pepper In a pot, boil the chopped pumpkin for 10 minutes or until soft. Meanwhile, sauté the garlic, cumin, salt, and chili in 1 tbsp olive oil on medium heat until the garlic has slightly browned. Strain the pumpkin and add to the pan with the garlic. Mash the pumpkin with a strong wooden spoon over medium heat. Mix in the fresh pepper, lemon juice, and 1 tbsp olive oil and serve while hot.