Eggplant:
– 1-2 eggplants (sliced into 1/2 inch thick rounds)

1. Salt eggplant rounds on both sides, leave to sweat for 10-15 minutes
2. Dry off with paper towel or cloth, even squeeze them out gently
3. Brush them lightly with olive oil and place on baking sheet, not overlapping
4. Broil on high for 20-30 minutes, checking frequently and flipping halfway through
5. Take out when look crispy (even on the verge of burning)

Tahini Sauce:
– 1/2 cup tahini paste (made from sesame)
– 3 cloves garlic (crushed or minced finely)
– 1/2 tsp sea salt
– 2 tbsp olive oil
– 1/4 cup lemon juice
– 1 tsp parsley (chopped fine)

1. Blend tahini, garlic, and salt in food processor
2. Scoop into bowl and add olive oil, lemon juice and parsley, mix together
3. Add water until reach desired consistancy

Tabouli:
– 1 cup extra fine bulgar wheat
– 4 roma tomatos (firm)
– 1 cucumber (hothouse for crispness)
– 2 bunches of parsley
– 12-15 fresh mint leaves
– half onion
– salt
– juice of 1 lemon
– 3-4 tbsp olive oil

1. Soak bulgar wheat in hot water for 1 hour, use cheese cloth or fine sieve to drain
2. Wash, dry and finely chop up parsley and mint
3. Chop up onion, cucumber, and tomatoes finely. Squeeze out the excess juice from the tomatoes
4. Add all chopped veggies and herbs to big mixing bowl, add bulgar wheat
5. Add lemon juice, olive oil and salt and mix in gently
6. Will be best after marinating in its own juices for a day or two, make sure you keep covered and refrigerated

Hummus:
– 3 cans chick peas
– 5 cloves of garlic
– 2/3 cup lemon juice
– 3/4 cup tahini
– 1 tbsp salt

1. Chop garlic in blender, then pour in chick peas and their can juice, add lemon juice, tahini and salt
2. Blend until creamy