Spicy Roasted Eggplant Spread

Ingredients

1 eggplant

2 cloves garlic

juice of 1/2 lime

1 tablespoon tahini

1/2 teaspoon salt (or to taste)

1/4 teaspoon cumin

1/8 – 1/2 teaspoon chipotle pepper (to taste)

1/2 cup cherry or grape tomatoes

Method

Preheat oven to 400F. Prick eggplant several times with fork. Place it on a baking sheet and roast until it is completely tender and sunken in on top, from 30 to 45 minutes. (I do this in a toaster oven to avoid heating up the kitchen.) Remove from oven and allow to cool enough to peel. Cut off the top and remove the peel.

With the food processor running, drop in the garlic and process until minced. Add the eggplant and all remaining ingredients except the tomatoes. Puree until fairly smooth. Add the tomatoes and pulse to chop coarsely. Serve in tortillas with lettuce, tomatoes, jalapeño peppers, red onions, or your own choice of vegetables.

Makes about 2 servings. Per serving: 123 Calories (kcal); 5g Total Fat; (30% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 553mg Sodium; 7g Fiber. Weight Watchers 2 Flex Points. (This analysis is for the eggplant filling only, not the tortilla or vegetables.)

Note: This recipe makes about enough to fill three smallish (7-inch) tortillas. If you’re looking for a dip or spread with more ummph (and protein) just add about 1 can of chickpeas (drained) along with the eggplant and double the tahini, lime juice, seasonings, and tomatoes.

The nutritional info for 4 servings would then be: 191 Calories (kcal); 6g Total Fat; (26% calories from fat); 8g Protein; 29g Carbohydrate; 0mg Cholesterol; 553mg Sodium; 6g Fiber. Weight Watchers 4 Flex Points.

from <http://blog.fatfreevegan.com/2008/06/spicy-roasted-eggplant-spread.html>

Ginger Carrot Soup

Prep time : 20 mins

Total time: 45mins - 1 hour

Ingredients

• 1 pound carrots - cut into chunks
• 2 cups water
• 2 cups heavy cream
• 1 cup milk
• 2 ounces American cheese - sliced or shredded
• 1/2 ounce ground ginger (only use fresh!)
• 2 ounces sugar - adjust for flavor
• Roux (2 ounces butter and 2 ounces flour)

Instructions

1. To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste.
 2. Cook until incorporated.
 3. Remove from heat and set aside.
 4. In separate large pot, cook carrots in water, sugar, and ginger.
 5. Let simmer until carrots are soft.
 6. Using an immersion mixer, puree until smooth. (or, pour into a blender, then pour back once smooth.)
 7. Add heavy cream, milk, and roux.
 8. Cook until soup is hot and slightly thick.
 9. Add American cheese and let simmer until cheese melts.

Serves 8.

Potato Pomegranate Salad

Ingredients

2 large potatoes, boiled and cut into 1" pieces

1 cup pomegranate pearls

1 large onion, chopped

2 green chillies, chopped

1/2 cup peanuts, roasted

2 tbsp. fresh coriander leaves, chopped

1 tbsp. fresh mint leaves, chopped

2 tsp. chaat masala

Salt to taste

1/2 cup sev

1 tsp. lemon juice

2 tbsp. green chutney (optional)

Method

In a large bowl combine potatoes, Pomegranate pearls, onion, green chillies, peanuts, coriander leaves, mint leaves, chaat masala and salt in a bowl and toss well. Add sev, lemon juice and green chutney (if using) and toss the mixture again. Serve in individual bowls.