It’s true, I like Mediterranean flavors and spice combinations, as I’ve mentioned before.
I needed a sauce that is not tomato-based, since I already have one of those that is full of flavor, and it needed to follow the strict “no salt/no oils added” rule of Eat To Live. This turned out well, and is a repeatable, storage-friendly sauce that I can keep on hand.
1/2 cup Chickpeas (I boiled the dry beans at home, but canned is also okay, if you can find the “no salt added” type.)
4 mushrooms (steamed ahead of time. I always have some ready for recipes in an airtight container)
1/4 cup Italian Parsley, chopped
1 tbsp dried black ancho pepper, chopped
3 tbsp tahini paste
1/4 cup fruit vinegar (I used Trader Joe’s Orange Muscat Champagne Vinegar)
1 garlic clove, minced
1 tbsp chia seeds, ground
2 tbsp turmeric root, minced (or 1 tbsp tumeric powder)
1 tsp black pepper, ground
1/2 tsp thyme, ground
Combine ingredients in a blender, puree, adding tbsp of water as needed for desired consistency, usually about 1/3 cup.
Heat in small pan, or microwave, before using as a topping.
Makes about 1.25 cups.
For the sliced eggplant, I sliced a large eggplant length-wise, with a slice of onion and lemon, and baked for 45 minutes, covered, at 380 degrees.
I added the sauce in generous amounts.
Serves 2 as a main dish, more if served as a side.