Middle Eastern Mixed Salad

Last week I watched Michael Mosley program on PBS . The host, who is both a physician and journalist, set out to find a way to lose weight, have a healthier life and live longer with as little change to his life as possible. In the episode of Eat, Fast and Live Longer, Dr. Mosley went on a search to find out whether ancient idea of fasting holds the keys to good health and longevity. Friends, the answer is YES! (Just in case you want to know if there is a book. It’s called The Fast Diet) The basic idea here is intermittent fasting where you have 5 regular days meal and 2 fasting days because calories do matters. I hate the idea that calories count (hahaha), but it does so I have to face it. I also hate counting calorie numbers for every thing I eat (like those well-known programs) even though it works for some of my friends. But this idea of 5 days of 2,000 calories and fast (around 500 calories/day) for two days is doable for me too- loose weight and have great health benefits (like reduce risk of chronic diseases and cancers). I am inspired to achieve a healthier life and live longer with little changes to my current life (Ok, may a little change at a time). My first mission is to find 5oo calories or less whole food recipes. His website has some recipes. EatingWell has a great collection of 500 calorie meal recipes. Middle Eastern Chickpeas Platter is the first recipe that caught my attention. It is a very flexible recipe; add more or reduce ingredients to your liking. So here is my tweak to it.

Ingredients:

• 30 milliliters (2 tablespoons) extra virgin olive oil (plus a dash to mix into the tahini)
• 1 medium eggplant, cleaned and cubed
• 3 cloves garlic, peeled and minced
• 1.42 grams (1/4 teaspoon) sea salt ( and 2 more pinches)
• 1.15 grams (1/4 teaspoon) Lebanese 7 spices (optional)
• 42 grams (3 tablespoons) tahini
• 45 milliliters (3 tablespoons) lemon juice (plus 15milliliters or 1 tablespoon more if desired)
• 15 milliliter (1 tablespoon) water
• 1 can chickpeas (garbanzo beans)
• 1/2 a bunch fresh Italian flat leaf parsley, cleaned and chopped
• 38 grams (1/4 cup) feta cheese
• Pita bread, quartered and light toast

Directions:

Place a large skillet or work over a medium-high fire. Let the temperature rise a little.

Add in 2 tablespoons olive oil and warm it up a little.

Add in the cubed eggplants and stir for several minutes.

Add in the minced garlic, 1/8 teaspoons sea salt, and 7 spices. Stir the eggplants several time, and let it cook until eggplants soften and starting to brown.

Remove from heat and let it cool.

Whisk together the tahini, lemon juice, water, a dash of olive oil, and 2 pinches of sea salt in a large glass bowl. Whisks well until blend (should look like runny mayo. If thick, add in some water or lemon juice.

Mix in the can of chickpeas first, then add in the cooked eggplant.

Stir in Feta cheese, and parsley. Gently mix everything together, and plate.

Serve it with lightly toasted pita bread.

Great taste and low calories. How awesome is that ? Stay tune for the next 500 calories recipe.

Here’s to eating light!

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