Tag Archives: Fava Beans

Fava, Feta and Roasted Eggplant

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.

Fresh Dill
Fresh Dill

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.

Farm Fresh Feta
Farm Fresh Feta

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’

Fava, Feta and Roasted Eggplant

Fava, Feta and Roasted Eggplant

Ingredients:

  • 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!

Fava, Feta and Roasted EggplantDSC_0480-1

 For Fiesta Friday #88, thanks to  Julie @ Hostess At Heart and Liz @ Spades, spatulas, & spoons for being  co-hosts.

Warm Fava, Feta and Tomato Salad

Who doesn’t like Fava Beans? I think a lot of people don’t but it may be just not having the right recipe.

Did you know that Fava beans are filled with nutrition and a great source of lean protein? 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.

This is another Mediterranean influenced dish which takes your palate through many surprising textures and tastes. The tomatoes are pan roasted in olive oil and garlic and a hint of red chillies which is the base of making this a warm salad. Make sure you get good Feta especially if you can make the trip to the local Mediterranean grocey store and explore the varieties.

Fava Beans with Roasted Tomatoes and Feta
Fava Beans with Roasted Tomatoes and Feta

You can serve is as a starter course with pita or as a side dish. It pairs well with a spicy main dish.

I am giving the measurements below but they really can be adjusted to taste as you go.

Ingredients:

  • 2 cups of shelled and cooked Fava beans ( I used the organic frozen precooked bag from the local store)
  • 4 Roma tomatoes, quartered
  • 1 chunk of Feta cheese cut in cubes
  • 1 cup Pitted Kalamata olives
  • 1 tablespoon chopped garlic
  • Crushed Red chillies
  • 1/2 tsp cumin powder(optional)
  • 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, cumin powder(if using) and olives 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!

Fava Beans with Roasted Tomatoes2