Earlier in the summer I planted four eggplant plants and now I'm searching high a low for all the yummy ways to cook them. It turns out this is not a very difficult task since eggplant goes great with so many recipes. It has the ability to take on the delicious flavors of Thai, Indian and Mediterranean as evidenced in this delicious recipe. The addition of the crunchy chick peas add interest to the dish, but the dates, almonds and carrots also add a nice depth of flavor. What ties this recipe together is the addition of my Healthy On You® Moroccan Spice Blend -simply delish!
PREPARATION: For the roasted crunch chick peas: toss the chick pease in 1 tbsp. of the olive oil to coat. Then add the moroccan Spice blend. Place contents on a baking sheet and bake for 25 minutes on 425° until crispy
Next, prepare the eggplant: Lay the eggplants on a lined baking sheet, score the flesh with a sharp knife (make small slashes). In a separate bowl: add the oil, preserved lemons and the Moroccan Spice blend. Combine well and top the eggplants. Bake at 375° for 30 minutes.
For the Farro Salad: Add the olive oil to a large non-stick pan over medium heat. When the oil is hot, add the carrots and lightly saute for 5 minutes. Add a tbsp. of water and then add the dates and harissa. Stir well, being careful not to burn the the dates. Add more water if the mixture begins to dry out. continue to cook until the carrots are soft.
Place the cooked farro in a bowl, add the lemon juice almonds, carrot/date/harissa/ mixture and chickpeas and toss well then add in the mint. Top the mixture on top of the roasted eggplants and garnish with chopped parsley. Enjoy!
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This is a gazpacho like no other. To be honest, until I tried this version of cold tomato soup, I was never a huge fan. Using fresh heirloom tomatoes, cilantro and jalapeño bring this dish alive. The addition of edamame, squash blossoms and fresh crab makes this recipe truly unique.
Score the tomatoes by making an “X” mark with a knife at the bottoms. Blanch the tomatoes in boiling water for 30 seconds. Cool the tomatoes in a bowl of ice water for a few minutes. Use your fingers to slip off their skins. Remove the cores and coarsely chop the tomatoes, saving all of the juice. Reserve the ice water.
Place the tomatoes, coarsely chopped cucumber, jalapeño, cilantro sprigs, garlic, vinegar, Healthy On You® Herbes de Provence and olive oil in a blender with 1 to 1½ teaspoons of salt and some pepper. Process at the lowest speed until broken down. Turn the speed up to high and puree until the soup is completely smooth.
If the soup is too thick, add a little of the reserved ice water. Strain the soup through a fine-mesh sieve, pressing out as much liquid as possible (if you have a high powered blender this step is not necessary.) Taste for seasoning. Repeat with the rest of the soup ingredients. Chill the soup in the refrigerator until it's very cold.
For the Edamame Bean Mash: Combine all ingredients in a blender container and puree for 2 to 3 minutes until smooth.
For the Crab Mixture: Add the crab to a medium size bowl, add the lemon juice, salt and fresh ground pepper.
To serve: place a spoonful of the edamame puree into the middle of the soup bowls. Top with crab and a fresh squash blossom. Pour the gazpacho soup into the bowls half way- exposing the edamame/crab/squash blossom presentation. Garnish with fresh sprigs of cilantro.
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.