Baba Ghanoush or Eggplant Dip

What to do with your Eggplant??  Here you go!!

1 large eggplant
2 cloves garlic
1 tsp salt
1/4-1/3 cp tahini(sesame paste)
1/4 cp fresh lemon juice
Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until soft (15-20 min) Scrape out pulp and put into bowl to cool, preferable in the refrigerator for several hours. Pour off excess liquid before using.
In a food processor, mince garlic, and scrape down sides.  Add eggplant, salt, and 1/4 cp tahini. Pulse to mix.  Slowly add lemon juice, taste. Adjust salt, lemon juice and salt as desired.
Serve on a shallow platter and garnish with chopped parsley.
Scoop up with pita bread or sliced veggies.

Three pepper Salad

I know this is a week late, seeing how we had peppers last week!  But it sounds delicious!

6-8 servings
1 red sweet pepper, cored & seeded
1 yellow sweet pepper, cored and seeded
1 orange sweet pepper, cored and seeded
1 small sweet onion peeled
1/4 cp chopped fresh parsley for fresh basil  leaves
Coarse salt and fresh pepper
1 Tbsp. rice vinegar
1 Tbsp. sesame oil
1/4 cp crumbled feta cheese
Slice sweet peppers and onion into matchstick size pieces and place in a large bowl.
Add parsley or basil. Sprinkle with coarse salt and pepper. Add rice vinegar and sesame oil, stirring to mix well.
Cover and refrigerate approx. 1 hour before serving. Toss and sprinkle with feta cheese before serving.

Zucchini Cobbler

Ok if you are ready for an unexpected dessert …. read on!

Serves 8  ready in 30-60 minutes
8 cups zucchini, peeled, seeded and chopped
2/3 cp lemon juice
1 cp sugar
1 tsp cinnamon
1/2 tsp nutmeg
4 cups whole wheat pastry flour
2 cups sugar
1 1/2 cups cold butter
1 tsp cinnamon
In a large saucepan over med heat, cook and stir zucchini and lemon juice for 15-20 minutes or until tender.  Add sugar, cinnamon, and nutmeg; simmer one minute and remove from heat and set aside.
For crust, combine flour and sugar.  Cut in butter until mixture resembles coarse crumbs.  Stir 1/2 cp of the crust mixture into the zucchini mixture.  Press half remaining crust mixture into a greased 9X13” baking pan.  Spread zucchini mixture over top; crumble remaining crust mix over.  Sprinkle with cinnamon.  Bake at 355 degrees for 35-40 min or until golden brown and bubbly.