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

Ingredients:

8 cups zucchini, peeled, seeded and chopped

2/3 cp lemon juice

1 cp sugar

1 tsp cinnamon

1/2 tsp nutmeg

Crust

4 cups whole wheat pastry flour

2 cups sugar

1 1/2 cups cold butter

1 tsp cinnamon

Directions:

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.