2 baby eggplants, cut into 1/2-inch dice and tossed with lemon juice to prevent oxidation
2 small zucchini, peeled and cut into 1/2-inch dice
3 garlic cloves, lightly crushed with the side of a knife blade and minced
1 large red onion, minced
2 tablespoons olive oil
Salt and freshly ground black pepper
1 teaspoon grapeseed oil
1 shallot, minced
1 cup orange juice
1 tablespoon balsamic vinegar
1 mango, peeled, sliced away from the pit and cut into 1/4-inch dice
1 teaspoon minced fresh parsley leaves
1 pinch ground black pepper
1 teaspoon cornstarch made into a slurry with 1 teaspoon water
1 (16-ounce) can garbanzo beans, drained
2 garlic cloves, lightly crushed with the side of a knife blade and quartered
1/2 teaspoon crushed red pepper
1/2 lemon, juiced
1 tablespoon tahini
2 tablespoons olive oil, preferably extra-virgin
4 tablespoons 1/4-inch cubes hard and firm tofu
16 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness number 4)
1 cup melted butter
1 or 2 eggs, lightly beaten, for egg wash
1 tablespoon sugar
1/2 teaspoon ground cinnamon
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