Moroccan

Coriander Eggplant Salad

Another new recipe I tried for eggplant.  It is originally from epicurious, I just adapted it to suit what I had in the pantry.  The recipe calls for fresh mint and coriander (or cilantro leaves) I did not have them so I did not use it. However it still turned out quite well.  I would suggest that this salad tastes best when its served warm.  Try this the next time you buy an eggplant–it is a perfect late summer lunch !

Here is the link:

http://www.epicurious.com/recipes/food/views/Coriander-Eggplant-Salad-12480

Just an example of what the spices look like

Here is the final product–fresh tomatoes and garlicky oven roasted eggplants with a warm spicy dressing-so yummy !

Appetizers

Mini Vegetable Patties

Another way to get your kinds to eat vegetables.  If something looks deepfried and does not resemble vegetables, I have a feeling kids or even adults who behave like kids will eat it.  The beauty of this recipe is you can use any vegetables you like, I used cauliflower, carrots, turnips and beets.

Ingredients:

1 lb of frozen carrots and cauliflower

1 14oz can of beets.

Frozen, pureed turnips ( southland brand)

1/4 cup finely ground almonds

olive oil, salt, pepper, cumin and coriander–use accordingly.

Method:

In a blender, blend together all the vegetables, you might need to add some water to get the blender moving but the idea is that the whole vegetables will look like smushed baby food.

Pour the blended vegetable in a pot and cook it with salt, pepper, cumin and coriander, till all the water evaporates and the vegetables turn into a thick spreadable paste.  During this process, if the blend starts to stick to the bottom of the pan, add a little bit of olive oil and stir and scrape the bottom of the pan.

Cook till dry and has the consistency of thick peanut butter.

Let the mixture cool and in the meantime preheat the oven to 375F.

Once the mixture is cool, stir in the almonds and shape into mini patties.

Bake the patties till golden brown for about 20 mins.

Serve warm, with a side salad, or turn it into mini veggie sliders !