A flavorful fusion featuring Mediterranean, Asian, and Middle Eastern ingredient clusters for a vibrant dish.
# 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 - 1/2 cup cherry tomatoes, halved
06 - 2 cloves garlic, minced
07 - 1 teaspoon dried oregano
08 - 1/4 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 - 1/2 cup cooked bulgur or quinoa
21 - 1 teaspoon ground cumin
22 - 1/2 teaspoon ground coriander
23 - 1/4 teaspoon ground cinnamon
24 - 2 tablespoons chopped fresh parsley
25 - Juice of 1/2 lemon
26 - Salt and pepper, to taste
→ Garnishes
27 - 1/4 cup crumbled feta cheese (optional)
28 - 2 tablespoons toasted sesame seeds
29 - Fresh mint or cilantro leaves
# Directions:
01 - Prepare all vegetables as described and arrange three large skillets or sauté pans.
02 - Heat olive oil in a skillet over medium heat. Add diced eggplant and cook for 3 minutes. Add chopped bell pepper, sliced zucchini, halved cherry tomatoes, and minced garlic. Season with oregano, salt, and pepper. Cook, stirring occasionally, until vegetables are tender and aromatic, approximately 8 to 10 minutes. Keep warm.
03 - In a separate skillet, heat toasted sesame oil over medium-high heat. Add sliced shiitake mushrooms and cook for 2 minutes. Incorporate snap peas and julienned carrot; cook an additional 2 minutes. Stir in soy sauce or tamari, grated ginger, and rice vinegar. Sauté for 2 to 3 more minutes until crisp-tender. Remove from heat and keep warm.
04 - Heat olive oil in the third skillet over medium heat. Add thinly sliced red onion and sauté until softened, about 3 minutes. Stir in cooked chickpeas, bulgur or quinoa, ground cumin, coriander, and cinnamon. Cook for 5 minutes, stirring frequently. Remove from heat, then mix in chopped parsley and lemon juice. Season with salt and pepper to taste.
05 - Arrange the three clusters side by side on a large serving platter or individual plates. Garnish with crumbled feta cheese (if using), toasted sesame seeds, and fresh mint or cilantro leaves. Serve warm, encouraging guests to combine flavors as desired.
