Breakfast and dinner ‘included’, but during the day I need time to take care of the ‘normal’ life and to take care of myself. Our guests can spend time exploring the region and enjoying a real ‘holiday’ vibe. I try to prepare the dinner in the morning, after they leave the house. I need in between 1-2h during the day to prepare as much as I can and to clean up as much as I can.
Today tahini, eggplant and chicken are the main ingredients.
Cut 1,2 kilo of eggplant in slices. Mix 2 teaspoons of spicy paprika powder, 1 table spoon of grinded cumin, 1 teaspoon of grinded coriander, a pinch of salt and 4 table spoons of olive oil. Mix with the eggplant. Leave for a few hours and turn the eggplants regularly.
Marinate 450 grams of thin good quality chicken breast with zeste and juice of 1 lemon, 1 table spoon of olive oil, 1 table spoon of cumin seeds, pepper and salt. Store in the fridge for a few hours.
For the tahini sauce, mix 1 garlic clove, ½ bunch of coriander and ½ bunch of fresh parsley with 120 ml of lemon juice and 120 grams of tahini paste in the blender. Add some water to get a real smooth sauce. Taste and add salt.
Prepare 1 cup of couscous following the instructions. Add some salt, a drizzle of olive oil and chopped coriander, parsley. Store at room temperature.
Here stops the possible preparation.
While guests take a shower, cats and dog are fed, heat the oven at 200°. Put the eggplant (remove the liquid) and 1 can of drained chickpeas on baking paper. Bake and turn halfway. The eggplant has to be well done, but not burned ;-).
Grill the chicken. Put the eggplant on a nice large plate. Serve with the tahini sauce, the chicken and couscous and some extra lemon wedges. Enjoy a nice evening together.