Spice Route Flavor Clusters (Printer-friendly)

A vibrant dish combining Mediterranean, Asian, and Middle Eastern clusters with fresh herbs and spices for sharing.

# 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 - Chop and set aside all vegetables as specified. Arrange three large skillets or sauté pans on the stove.
02 - Heat extra-virgin olive oil in a skillet over medium heat. Sauté diced eggplant for 3 minutes. Add red bell pepper, zucchini, cherry tomatoes, and minced garlic. Season with oregano, sea salt, and black pepper. Cook, stirring occasionally, until vegetables are tender and aromatic, about 8 to 10 minutes. Keep warm off heat.
03 - Heat toasted sesame oil in a separate skillet over medium-high heat. Add sliced shiitake mushrooms and cook for 2 minutes. Add snap peas and julienned carrot; cook 2 minutes longer. Stir in soy sauce, grated ginger, and rice vinegar. Sauté for an additional 2 to 3 minutes until crisp-tender. Remove from heat and keep warm.
04 - Heat olive oil in the third skillet over medium heat. Sauté sliced red onion until softened, about 3 minutes. Stir in chickpeas, bulgur or quinoa, ground cumin, ground coriander, and cinnamon. Cook for 5 minutes, stirring frequently. Remove from heat, toss with chopped parsley and lemon juice. Adjust seasoning with salt and pepper.
05 - Arrange Mediterranean, Asian, and Middle Eastern clusters side by side on a large platter or individual plates. Garnish with toasted sesame seeds, fresh mint or cilantro leaves, and optional crumbled feta cheese. Serve warm, allowing diners to blend flavors as desired.

# Expert Advice:

01 -
  • Three complete flavor journeys happening simultaneously means you never get bored mid-meal.
  • Each cluster cooks independently, so timing feels forgiving and the cooking rhythm becomes almost meditative.
  • It's naturally vegetarian but flexible enough to add whatever protein speaks to you.
02 -
  • Cooking three pans at once sounds chaotic but becomes manageable when you prioritize the eggplant first since it takes longest; the other two catch up beautifully.
  • Don't skip the initial searing or caramelizing step on vegetables like eggplant and mushrooms—those few minutes of stillness create flavor that simmering alone never will.
  • Taste each cluster separately before serving; seasoning needs vary so much that you might add more salt to one and more acid to another.
03 -
  • Prep your vegetables the night before and store them in airtight containers; assembly comes together in half the time and feels less overwhelming.
  • If you're cooking for people with different dietary preferences, this recipe makes it easy—serve the clusters separately and let vegetarians skip the protein, or grill chicken on the side for those who want it.
Return