Middle East Spread

4.Jajik(Cucumber Salad):

Ingredients:
2 cucumbers
1 cup whipped yoghurt
1 tbsp olive oil
1 tsp pepper powder
Salt to taste
For Garnishing:
1 tbsp mint leaves (chopped)./p>

Peel and cut the cucumber into cubes. Add salt, pepper, curd and the olive oil. Garnish with mint leaves.

5.Imam Bayildi(Swooning Imam):

Ingredients:
4 long medium sized brinjals
2 medium onions (finely sliced)
4 large cloves of garlic (finely minced)
2 large tomatoes (blanched, peeled and chopped)
2 tbsp parsley chopped
1 tbsp limejuice
1/2 cup olive oil
1 tsp sugar
Sprigs of parsley
Lime slices
1/2 cup hot water
2 cups cold water with 1 tsp salt
Salt and pepper to taste

Method:
Peel the brinjal at 1/2" gaps. Remove the stem and make a deep slit lengthwise, but don't let the two halves separate. Place in a bowl of cold salted water for 1/2 hour and drain. In a pan heat 1/2 the oil. Saute onions until transparent. Add garlic and saute for another 2-3 minutes and then remove from fire and set aside. Mix chopped tomatoes, parsley, sauted onions and garlic in a bowl. Add salt and pepper to taste. Set aside. Heat remaining oil in a pan and fry the brinjals lightly on both sides. Keep on a clean tissue and let cool. Stuff each brinjal with the prepared mixture. In a pan put the hot water and add limejuice and sugar. Mix well. Keep the brinjals in the pan. Cover and cook over a low flame for 20-30 minutes until the brinjals are tender. Serve garnished with lime slices and sprigs of parsley.

6.Zucchini With Tomatoes:

Ingredients:
500 g zucchini
3 tomatoes
2 tbsp vegetable oil
A pinch of turmeric powder
1 tsp cumin powder.

Method:
Peel and chop zucchini into small pieces. Chop the tomatoes. Heat oil in a pan. Add zucchini and all the ingredients. Cook over medium flame till most of the water is evaporated. Serve with rice.

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