Kisir and eggplant in another variation

-Eggplant can be served in many variations. Repeat the procedure of 21/7. The marinade today is olive oil, 1 table spoon of sumak, 1 table spoon of dried basil, pepper and salt. Spread the marinade on the predrained eggplant slices (3 small eggplant for 3 persons as appetizer). Bake in the oven as explained on the 21/7. Serve the ovenbaked eggplant with a mixture of 200 grams of Greek yoghurt, 1 chopped garlic clove, pepper, salt and lemon juice of ½ lemon.

-Continue the dinner in the same style with ‘Kisir’. Kisir is a Turkish dish, normally served with bulgur, but let’s use orzo as Italian variant. For 3p boil 180-200 grams of orzo, following the instructions. Fry 1 chopped red onion, 4 chopped garlic cloves in a drizzle of olive oil. Add ½ table spoon of cumin seeds (or grinded if you prefer) and 2 table spoons of pre-baked pine nuts. Mix the boiled orzo, the fried mixture with 600 grams of chopped fresh tomatoes, 1 drained can of chickpeas, zeste and juice of 1 lemon. Add pepper, salt, a handful of mixed chopped fresh mint and parsley. Serve the salad cold or at room temperature. Add 200 grams of feta cheese before serving.

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