APRIL 15 • 2021 | 39
ing and pour over the cau-
liflower. Toss well. Makes 6
servings.
EGGPLANT AND
BULGUR PILAF
Ingredients
1 cup medium or coarse bulgur
Boiling water
¼ cup extra-virgin olive oil
1 cup chopped red or Bermuda
onion
1 cup chopped red or yellow bell
pepper
1 cup ¼-inch diced carrots
2 tsp. chopped garlic
1 medium (about a pound) egg-
plant, peeled or unpeeled
1 cup grape tomatoes, halved
(any color)
1 cup chopped scallions, white
and green parts
1 cup fresh chopped parsley,
any color
½ cup fresh chopped mint
leaves
2 Tbsp. fresh lemon juice
1 tsp. red-pepper sauce, such as
tabasco (optional)
Salt and freshly ground pepper
to taste
Directions
Place bulgur in a medium
bowl and cover with boiling
water (about 1-inch over the
bulgur). Soak for 15 minutes.
Preheat oven to 375°.
Combine oil, onion, bell pep-
per, carrots and garlic and
roast for 15 minutes.
Remove vegetables from
oven and cool.
Drain the bulgur (if need-
ed) and transfer to a large
bowl. Add the eggplant mix-
ture and remaining ingredi-
ents and toss well. Adjust
salt and pepper to taste.
Makes 6 or more servings.
Olive, Caper and
Fresh Basil Spread
Use this as a dip for raw
vegetables, as a spread
for pita wedges or tortilla
chips or for whatever needs
a delicious grab of flavor
(such as over your favorite
grilled chicken or fish).
Ingredients
1 cup good quality black or
green olives (or a combination
of the two) pitted
2 Tbsp. drained capers
2 garlic cloves (or more to taste)
1 Tbsp. fresh lemon juice
Small handful (about ¼ cup)
fresh basil leaves
¼ cup extra-virgin olive oil, plus
extra for drizzle
Directions
Combine all ingredients
in the bowl of a food
processor and process
until smooth. Transfer to a
serving dish. Use a spoon
or butterknife to create a
shallow circle in the dip.
Drizzle a bit of olive oil in
the circle. Makes 6-8 serv-
ings.
ISRAELI CHOPPED
SALAD WITH FETA
Ingredients
2 cups small diced plum toma-
toes
1 cup diced, seeded, peeled
cucumber
1 bell pepper, any color, cut into
½-inch pieces
1 cup ½-inch cubed feta cheese
(any variety)
½ cup chopped scallions, white
and green parts
1-2 Tbsp. red wine vinegar, to
taste
Juice of 1 lemon, or to taste
3 Tbsp. olive oil
2 Tbsp. sumac
Salt and fresh ground pepper
to taste
Directions
Combine all ingredients in
a large bowl and toss well.
Adjust lemon juice and
seasoning to taste. Makes
4-6 servings.
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Doctor of Psychology / Licensed Psychologist
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www.LaurelSills.com
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