Baked Ejjeh(Frittata Or Crust-less Quiche)

Ejjeh is a popular Lebanese dish that is similar to Latkes except that is usually made with squash and herbs or just herbs. It is fried in olive oil and serve in a pita with tomatoes or a salad. My Mom usually made them from the pulp leftover from another dish; stuffed courgettes/squash. We used to patiently wait around to steal them as they come out against Mom’s protest. In later days, to our disappointment, she started making a healthier baked version of the same dish. It comes out like a quish without the crust and the cheese or like a frittata. Mom’s recipe included fresh dill and parsley and that’s what I like to do. You can choose your own like tarragon, chives or whatever is on hand. This recipe is quick paired with a green salad dressed in a vinaigrette is perfect for lunch, packed for a picnic and even a light summer dinner. I like it in a pita with tomatoes and salt. Yummmmmy……
Ingredients: Serves 4-6
2 medium size zucchini, shredded
½ medium size yellow onion, finely diced
3 tbs. chives or scallions, freshly chopped
½ bunch Italian parsley, finely chopped
3 dill fronds, finely chopped
6 tbs. Rice flour or All Purpose flour
6 eggs , well beaten
1 tsp. salt
½ tsp. black pepper ¼ tsp. chili flakes (optional)
3 tbs. extra virgin olive oil for cooking
Instructions:

Heat your oven at 350 degrees. Prep all your ingredients. Beat the eggs with the salt, spices and herbs. Mix all the ingredients together. Brush a 12”x8” or equivalent roasting pan (I prefer Pyrex) with the oil making sure to paint the sides, place pan in oven until oil starts smoking. Pour mix in pan; spread evenly and bake for 30 minutes. Turn broiler on low and broil for 3 minutes until top is golden. Serve warm, at room temperature or cold.

Variations: You can add half a cup of crumbled feta cheese to the mix but make sure to decrease amount of salt. For an Italian taste sprinkle with parmesan cheese before you broil it. Asparagus, spinach, kale or chard; blanched an chopped would be a great substitute to zucchini.

Memorial Weekend Hike and Picnic

The weather was perfect memorial day weekend...What a treat...We had to take advantage of it. We reluctantly left our garden behind and met family and friends for a hike...Twin Falls that's where we decided to go its close by, short and easy on the kids....

Food, keep it simple we decided since we are hiking.....A grain salad, I thought at first, it can be prepared the day before?? That would entail plates and forks and the kids may not like it.....OK, sandwiches we all make different types of sandwiches, someone would bring fruit and each would bring his or her drink of choice...Yes.!!!My famous pressed sandwich, I can fill it with roasted vegetables, pesto and cheese....You cannot go wrong with that....Prepare it the day before, the flavors will infuse each other in a marriage of flavors....This is the perfect sandwich, pair it with a green salad and you have a very nice lunch.

You can use your vegetables of choice, quality cold cuts or whatever you fancy. As for flavoring, any kind of herb pesto, sun dried tomato pesto or an olive tappenade.....The versions, can be endless.

That day I used eggplant, zucchini and tomatoes.Basil and sun dried tomato spreads, For bread, I used a rustic multi grain.

Pressed Eggplant, Zucchini Sandwich:

1 Loaf of rustic bread
2 Eggplant
2 Zucchini
2 Sliced Tomatoes
4-6 Slices of Provolone Cheese or Swiss or whatever you have
4 oz. Feta Cheese, crumbled

Pesto Spread:

5 Sprigs of Basil
3 Garlic Cloves
4-6 tbs.olive oil enough to hold the ingredients together, yet keep it thick
2 Tbs. Balsamic Vinegar
Splash of lemon juice
Salt and Black Pepper to taste

Process half the olive oil and the rest of the ingredients in a food processor until smooth and everything is incorporated. Add the rest of the olive oil if needed.

Sun dried Tomato Spread:

1/2 Cup Sun dried Tomato packed in olive oil
1 Tbs. Balsamic Vinegar
1 Garlic Clove
Salt and Black Pepper to taste

Place your tomatoes in a sieve to remove excess oil. Place all the ingredients in a food processor until smooth.

Note: I do not clean food processor after making pesto, leftover pesto in the food processor add more flavor to the tomato sauce.


Assembly:

Slice eggplant and zucchini into thin slices.Brush with olive oil and season with salt and pepper. You can either fry the vegetables in a pan with a bit of oil or have them roasted in a 400 degree oven. I do either depending on how much time I have.

Slice bread lengthwise and remove some of the flesh to make space for the veggies.
Brush one side of the loaf with a generous amount of basil sauce and sundered tomato sauce on the other. Arrange cheese slices on both sides. Stack eggplant, zucchini and tomatoes on one side.Season with salt and pepper. Bring both sides together. Wrap sandwich in aluminium foil and place a brick or a heavy pan. Press the sandwich for a few hours or overnight in the fridge. When you are ready to serve you can add lettuce or mixed greens if you wish. Slice sandwich into about 1 1/2"-2" slices.

Sahtain!!! As we say in my native country....Enjoy in good health