ETHIOPIAN EGGPLANT DIP

 ETHIOPIAN EGGPLANT DIP

INGREDIENTS: 2 EGGPLANTS, 1 SMALL WHITE ONION, 2 TBS OLIVE OIL, 4 CLOVES GARLIC, 1 TSP TURMERIC, 1 SMALL JALAPEÑO,  1/2 TSP SALT

FRESH CILANTRO FOR GARNISH AND 1/4 TSP HOT PAPRIKA

CUT THE EGGPLANT IN HALF, SCORE THE SKIN, SPRAY OLIVE OIL ON IT. BROIL PULP SIDE DOWN 15 MINUTES, TURN OVER, PUT BACK IN OVEN AND TURN OVEN OFF FOR 5 MINUTES.

MEANWHILE, CHOP THE ONION, JALAPEÑO AND GARLIC AND SAUTE IN OLIVE OIL UNTIL SOFT. ADD THE SALT, TURMERIC AND THE PULP FROM THE EGGPLANT AND MIX THOROUGHLY. 

PUT THE MIXTURE IN A FOOD PROCESSOR SO IT BECOMES SMOOTHER. 

GARNISH WITH CILANTRO AND PAPRIKA!

ASIAN SLAW

 ASIAN SLAW

INGREDIENTS: 1 BAG COLE SLAW MIX, 1/2 RED PEPPER SLICED THIN, 3 CHOPPED SCALLIONS, AT LEAST 1/2 CUP FRESH CILANTRO, 1/4 CUP FRESH MINT (YOU CAN ADD ANY VEGGIES - JUST SLICE THEM THIN)

DRESSING: 3 TBS SESAME OIL, 1 TBS CHILI OIL, 3 CLOVES CRUSHED GARLIC, 2 TBS SHREDDED GINGER, 3 TBS RICE VINEGAR, 1 TBS LIME JUICE, 1/2 TSP SALT AND PEPPER, 2 TBS AGAVE, 1 TSP SOY SAUCE

MIX THE DRESSING SEPARATELY AND TASTE IT. ADD WHATEVER YOU NEED THAT FITS YOUR TASTE.

MIX WITH COLE SLAW MIX AND LET IT SIT ON THE COUNTER FOR AT LEAST AN HOUR TO SOFTEN THE CABBAGE.