11 September 2013

To Go Meal

Eggplant Hummus
2 large eggplants
1/4 cup extra virgin olive oil
2 teaspoons vinegar
sea salt and pepper
fresh or dried parsley
pierce eggplant all over with fork
bake at 400 degrees for 45 minutes or until tender
scrape out cooled eggplant and discard skin
place eggplant in blender
add olive oil, vinegar, sea salt and pepper
blend until desired consistency
to serve:
place in red pepper quarters
sprinkle with parsley
Cucumber Beet Sandwich
peel cucumber and slice into 1 inch thick pieces
scoop out part of the middle of each slice without going all the way through
place beet hummus in middle of cucumber

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