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

 

original recipe from Rachael Ray Magazine

 

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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