Happy Med Month! What is Med Month, you ask? And why am I so excited about it?
During the month of May, Oldways celebrates National Mediterranean Diet Month (Med Month)! Here’s what Oldways has to say about Med Month:
This campaign is all about eating meals that taste terrific (and happen to be healthy too), and about inspiring everyone to make small but profound changes in their lives. While many of us wait until the New Year to set out goals for health and fitness, we’re offering another opportunity, a sort of mid-year second chance, to think about your relationship with food and how you live.
Please join us in celebrating the Mediterranean Diet, which is built upon an active lifestyle and delicious, fresh flavors, the makings of which are as close at hand as your nearest grocery store. It’s a diet that doesn’t taste like a diet, and its proven health benefits are remarkable: It can help you lose weight, fight disease, and even boost brain health.
Last year, I participated in Med Month with a delicious recipe that pulled together some of my favorite parts of the Mediterranean Diet Pyramid including salmon, olives, tomatoes, and of course, wine. When asked to participate again, I jumped at the chance and hope to have several recipes and maybe even a couple giveaways for Med Month.
Last night’s dinner was centered completely around Med Month. I will be posting the main course tomorrow morning, but thought I would share this easy, delicious dip that I also served.
It started with a large eggplant which I sliced into disks, generously salted, and set aside for about 30 minutes to get rid of the bitterness.
While those were hanging out, I started getting my grill pan hot and placed on it 3/4 of a yellow onion, in thick slices. I also gathered the rest of my ingredients, cumin, a red chili pepper, and olive oil. Lots of olive oil.
Once the onions were grilled, I rinsed the eggplant, rubbed a bit of olive oil on the slices, and grilled them until soft. Grilled eggplant is amazing.
To make the dip, I waited until the onions cooled, then added them, along with the red chili pepper and a teaspoon of cumin and 1/4 cup of olive oil to my food processor.
I pulsed it until the onions were completely pulverized and then added the eggplant. A minute of pureeing later, I had a creamy, spicy eggplant dip that was perfect with our dinner.
This dip would be great for a Mother’s Day dinner, served with pita chips and veggies or atop grilled chicken or vegetables in a sandwich.
Stay tuned for the next installment in my Med Month eating!
Are you participating in Med Month? What is your favorite ingredient from the Mediterranean Diet Pyramid?