A number of Middle Eastern dishes are included in the menu and in the cuisine of many countries of the world. Hummus, falafel, tabboulier, babaganush — in Abbasian cuisine it is cool to borrow not only ideas on how to cook meat or how to handle white rice, but also vegetable and vegetable ideas. They make it stunningly delicious. Babaganush is my top this fall. Easy peasy recipe — bake + two additives + beat. Replaces salad, snacks, goes well instead of hummus (and not as heavy as legumes). A convenient sauce or dip for picnics and just for variety at the table at lunch and dinner. A tabbouleh is the perfect winter salad when there are not so many vegetables and the usual greens are still available.

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Babaganush (baked eggplant with thina and herbs)

• 5-6 large eggplants
• 10-15 sprigs bunch of parsley
• 1-2 cloves of garlic
• salt
• vinaigrette
• dry chili
• olive oil
• 5-15 tbsp. thina (not light salad dressing, but thick, viscous sesame paste)

Eggplants wash and prick with a fork in different places. Directly with the tails, in the peel bake at 200C for 50 to 70 minutes, depending on the size and density. The finished eggplant is soft and confident brown in color.

Chili in the recipe can be replaced with cumin, and wine vinegar - with lemon juice.

Allows to cool slightly and, cutting off the tail, put the eggplants in the blender bowl, add vinegar, a little olive oil, add dry chili, if you like it sharper. Beat, adding water as needed, to the desired consistency. Babaganush always thickens a little, so you can safely make it a little rarer than you plan to eat. Pour or arrange into glass jars or plastic containers and refrigerate for up to 4-5 days. Serve drizzled with olive oil and sprinkled with sesame or paprika. Eat with vegetable sticks of carrots, cucumber, pepper.

Tabbouleh (parsley, mint salad with tomatoes and couscous)

My favorite option is Lebanese. It has more greens and less wheat. Couscous in the recipe, of course, can be replaced with any other manifestation of wheat: bulgur, spelt, kamut, polba, and even better (as I do), quinoa or large corn grits.

• 2 large bunches of parsley
• 1 bunch of mint
• 2 medium tomatoes
• 2 green onion sprouts
• 1/3 cup couscous, finely ground bulgur, or coarsely ground corn grits (or quinoa, green buckwheat if gluten-free)
• 1/2 small red onion
• juice of 2 lemons
• 1/4 cup olive oil
• salt and freshly ground black pepper

Soak couscous, finely ground bulgur or corn overnight. Rinse and dry the parsley beforehand. Finely chop all the parsley, mint, chop both onions, tomatoes as finely as possible. Drain the water from the cereal and transfer it to a separate bowl. Mix with herbs and vegetables, season with lemon juice, olive oil, salt and freshly ground black pepper.