Wednesday, September 23, 2015
Inspired again with my OOOOBY box and the pile of basil and the big fat eggplant, I tried a wonderful new recipe I found in my Cooking Light magazine (but you know me.....put a Dana spin on it!)
1 large eggplant, sliced with skins
2 tbsp fresh lemon juice
1 tsp amino acid (or soy sauce)
1/2 tsp crushed red peppers
1 1/2 plain organic nonfat yogurt
1/2 c. chopped basil
1 1/2 tsp cumin
1 garlic clove minced
1/2 tsp lemon zest
Sea salt and pepper
Prep the eggplant after you slice it by sprinkling with salt. Let it "sweat" the rinse and dry. Add a little olive oil in the pan and lightly fry the eggplant until golden brown. Blot well and cool. Set aside and sprinkle a little sea salt.
Mix up all of the remaining ingredients but retain about 2 tbsps of basil. Drizzle over the eggplant and sprinkle the basil over the top. Serve at room temperature.