This week we made Courgette, Rice, and Tahini Bake followed up with baklava. Baklava was new to a lot of the us but we all agreed it is delicious and rolling them up was quite therapeutic!
Courgette, Rice & Tahini Bake
Three big courgettes or aubergine
One big onion – chopped
Two medium sized tomatoes- chopped
Five cloves of garlic peeled and crushed
Two squeezed lemons
One big spoon of tomato paste
A cup of hot water
One cup of cooked rice
Chop courgettes into slices, place on a baking try, drizzle with oil and salt, and roast for 30 min or until they get golden brown on 200 degrees.
Get a medium seized pan, add oil, the chopped onion and tomatoes, 4 cloves of crushed garlic, salt and pepper, tomato paste and hot water. Sauté together until they’re soft and well-integrated.
Get a bowl and add 1 garlic clove, 5 tablespoons of tahini, 7 tablespoons of yogurt, squeezed lemon and sprinkle of salt. Mix well.
Get a deep baking dish, add the rice at then a layer of courgettes then the tomato sauce, then another layer of courgette and then the tahini yogurt sauce on top, garnish with parsley.
Bake for 5-10 minutes. Serve hot. Enjoy!