A vibrant dish combining Mediterranean, Asian, and Middle Eastern flavors into aromatic, shareable clusters.
# What You'll Need:
→ Mediterranean Cluster
01 - 2 tablespoons extra-virgin olive oil
02 - 1 medium eggplant, diced
03 - 1 red bell pepper, chopped
04 - 1 small zucchini, sliced
05 - ½ cup cherry tomatoes, halved
06 - 2 cloves garlic, minced
07 - 1 teaspoon dried oregano
08 - ¼ teaspoon sea salt
09 - Freshly ground black pepper, to taste
→ Asian Cluster
10 - 1 tablespoon toasted sesame oil
11 - 1 cup shiitake mushrooms, sliced
12 - 1 cup snap peas, trimmed
13 - 1 medium carrot, julienned
14 - 1 tablespoon soy sauce or tamari (for gluten-free)
15 - 1 teaspoon grated ginger
16 - 1 teaspoon rice vinegar
→ Middle Eastern Cluster
17 - 1 tablespoon olive oil
18 - 1 small red onion, thinly sliced
19 - 1 cup cooked chickpeas, drained and rinsed
20 - ½ cup cooked bulgur or quinoa
21 - 1 teaspoon ground cumin
22 - ½ teaspoon ground coriander
23 - ¼ teaspoon ground cinnamon
24 - 2 tablespoons chopped fresh parsley
25 - Juice of ½ lemon
26 - Salt and pepper, to taste
→ Garnishes
27 - ¼ cup crumbled feta cheese (optional)
28 - 2 tablespoons toasted sesame seeds
29 - Fresh mint or cilantro leaves
# Method:
01 - Chop and prepare all vegetables as specified. Arrange three large skillets or sauté pans for cooking each cluster separately.
02 - Heat olive oil in a skillet over medium heat. Add diced eggplant and cook for 3 minutes. Incorporate red bell pepper, zucchini, cherry tomatoes, and garlic. Season with oregano, sea salt, and black pepper. Cook, stirring occasionally, until vegetables are tender and fragrant, about 8 to 10 minutes. Keep warm.
03 - In a separate skillet over medium-high heat, warm toasted sesame oil. Add sliced shiitake mushrooms and cook for 2 minutes. Add snap peas and julienned carrot; cook another 2 minutes. Stir in soy sauce or tamari, grated ginger, and rice vinegar. Sauté for 2 to 3 minutes until vegetables are crisp-tender. Remove from heat and keep warm.
04 - Heat olive oil in the third skillet over medium heat. Sauté thinly sliced red onion until softened, approximately 3 minutes. Add cooked chickpeas, bulgur or quinoa, ground cumin, coriander, and cinnamon. Cook for 5 minutes, stirring frequently. Remove from heat, then toss with fresh parsley, lemon juice, salt, and pepper to taste.
05 - Arrange the three prepared clusters side by side on a large platter or individual plates. Garnish with crumbled feta cheese (if using), toasted sesame seeds, and fresh mint or cilantro leaves. Serve warm and encourage mixing of flavors.
