A trip to the local farmers market inspired this Mediterranean influenced dish which wakes up you taste buds. I found a fresh bunch of Dill begging to be tried – it was so green and velvety, the stand for cheese looking so very inviting but the local feta sample had me sold and of course I still had eggplants in my garden.
Fava beans are usually in my freezer. Also known as broad beans, they have no saturated fat or cholesterol and contain a high concentration of thiamin, vitamin K, vitamin B-6, potassium, copper, selenium, zinc and magnesium.
Eggplants are sliced and roasted in a 450 degree oven for about 15 minutes. The tomatoes are pan roasted in olive oil and garlic and red chili flakes.
Left over Dill can also be used in Cacik’
- 2 cups of shelled and cooked Fava beans ( I used the organic frozen precooked bag from the local Trader Joes store)
- 4 tomatoes, quartered
- Sliced and roasted eggplant slices
- 1 chunk of Feta cheese cut in cubes
- 1 tablespoon chopped garlic
- Crushed Red chillies
- 1/2 tsp cumin powder
- Chopped dill – approx 1/2 cup
- Olive oil
- Sea salt and pepper to taste
Putting it together:
In a large pan, add some olive oil, garlic and chillies and cook for a minute. Add the tomatoes and let them brown a little. They need to stay whole so do not over cook. Add the cooked fava beans, eggplant, cumin powder(if using) and heat through until combined
Add the Feta as you turn the heat off and combine. Mix in the chopped dill and salt/pepper. Serve at room temperature and enjoy!