Middle Eastern Chickpea Platter

From EatingWell: July/August 2008

This recipe combines the flavors of two Middle Eastern favorites—hummus and baba ganouj—in one easy dish. Serve it family-style, letting diners take their own favorite combination of ingredients. Serve with tabbouleh or a green salad tossed with lemon vinaigrette.

READER'S COMMENT:

"I just made this, using a fresh eggplant from my garden. I skipped the olives and bread, mixed in diced tomato and red onion and I'm really enjoying it as a salad! I'll be making this again, and again. Especially since I just bought my...

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5 Reviews for Middle Eastern Chickpea Platter

07/16/2010

Anonymous

I just made this, using a fresh eggplant from my garden. I skipped the olives and bread, mixed in diced tomato and red onion and I'm really enjoying it as a salad! I'll be making this again, and again. Especially since I just bought my first can of tahini and I'm not sure what else I'd use it for!

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06/28/2010

Anonymous

I just made this recipe, and it was great! About the comment that said it was too bland, just use more of the sauce (tahini/lemon juice mixture). It is anything but bland.

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06/21/2010

Anonymous

I have made this twice and have decided it is too bland. I added cumin to the sauteed eggplant, added more lemon, more salt........................just not interesting enough to make again.

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05/24/2010

Anonymous

I love this meal. It's easy to make, healthy, delicious and perfect for outdoor dining. A summertime favorite.

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01/21/2010

Anonymous

This is fantastic. It's a quick, satisfying meal that also transports well. Great for a picnic. It's best at the height of summer when locally grown tomatoes and eggplant are abundant.

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