Ingredients (use vegan versions):

• 2 large eggplant, baked, flesh scraped and minced
• 1.5 cup almond, finely ground
• 2 roast pimento, minced
• 1/2 cup minced parsley
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 2-4 cloves garlic, pressed
• s & p to taste

Directions:

Shear inspired invention! Sorta French Eggplant Walnut dip, sorta Baba
Ganouj… Mix all ingredients. Serve with sourdough, tortillas,
chapati, etc.

Serves:

Ingredients (use vegan versions):

• 2 (350g==3/4 lb each) Eggplants
• 1-2 cloves garlic
• 2 soup spoons tahini
• juice of one lemon
• 1 teaspoon salt
• 1/2 – 1 chilli, chopped
• 1 teaspoon ground cumin
• 1/2 cup of virgin olive oil
• handful of parsley, no stems
• black pepper

Directions:

Microwave and peel the eggplants. Microwave the unpeeled garlic for
one minute. Squeeze to remove skin when cold. Mash eggplant and
garlic together, then whiz with tahini, lemon juice, salt, chilli,
cumin and finally the oil. Whiz until it is a thick puree/dip. Chop
parsley quite roughly and work it through the dip.

Originally Geoff Slattery.

Serves:

Ingredients (use vegan versions):

• 1/3 eggplant
• 1 ripe plum tomato
• 8-10 black olives
• 1 cup penne (whole wheat or flour)
• fresh garlic cloves or garlic powder
• salt and pepper to taste
• pinch of red pepper flakes (optional)
• olive oil
• lemon (optional)

Directions:

Cut the eggplant into rounds, then 1/2-
inch slices. Toss with salt and
pepper. In a pan, heat olive oil on
high and then toss in the eggplant.
Crush a few cloves of garlic and saute
them with the eggplant, or use a
little garlic powder.
Cook on medium for about 10-15
minutes, or until tender and browned.
(I prefer the eggplant a little
blackened, it lends a smokier taste to
the dish.)

Bring water to a boil for pasta.
Slice the tomato and put it in a
coriander. Submerge the tomato slices
in boiling water for about 10
seconds. Remove and set aside. Pit
and tear the olives.

Boil penne until tender. Remove
eggplant and pasta. Put tomato,
eggplant, pasta, and olives in a bowl
together, tossing with a little olive
oil, pepper, and red pepper flakes.
Squeeze a little lemon juice over the
dish.

Serve immediately, and enjoy!

Serves: 1 large or 2 small

Preparation time: about 20 minutes

Ingredients (use vegan versions):

• 1 medium eggplant
• 2 small zuchini
• 1 or 2 red or green bell peppers
• 8 medium button mushrooms
• 2-4 small-medium yellow onions
• 1/4 cup cider or balsamic vinegar
• 1 tablespoon spicy brown vegan mustard
• 1/2 teaspoon rosemary
• 2 or more cloves garlic chopped
• salt and pepper to taste

Directions:

Wash and cut the vegetables into chunks about 1 inch thick (I know the peppers will not
be this thick, but cut them into large pieces). Place the chunks into a large bowl. In
another bowl, combine the vinegar, mustard, rosemary, garlic, and salt and pepper and
whisk into a uniform liquid. Pour this liquid over the vegetables and, using your hands,
turn the ingredients to ensure each piece is well coated. Cover with plastic wrap and
marinate in the refrigerator overnight. To cook: preheat the oven to broil and thread the
vegetables onto metal skewers. Reserve the marinade to baste kabobs. Place the skewers
in a broiler pan and cook under the broiler for 10-15 minutes. Baste the cooking kabobs
with the marinade periodically during the cooking. Serve over rice or couscous with the
leftover marinade as a light sauce. This is great as leftovers, too. The flavors
intensify. You need to plan ahead a little to prepare this dish because the vegetables
require a long time to absorb the marinade. But once the chopping and marinating are
done, it is quick to do the final cooking.

Serves: 4-6

Preparation time: 30 min

Nutrition Information: not available

Ingredients (use vegan versions):

• 2 large onions
• 2-3 red or yellow peppers
• 1 eggplant
• 4 carrots
• 1 bottle tomato pieces or chunks
• pinch of salt
• 1 teaspoon vegan sugar
• bazil (optional)
• olive oil

Directions:

Chop the onions and simmer them for 10 minutes in olive oil in a deep
saucepan. Next add the peppers that have been cleaned and cut into
large shreds. Mix well and continue simmering. Add the eggplant that
have been peeled and diced into cubes. Grate the carrots and add to the
mixture together with the tomatoes. Simmer for about 1 hour over gentle
heat. Add salt and vegan sugar. Continue simmering for another 20 minutes. At this point add
the basil leaves.

Serve either hot with garlic vegan bread or cold accompanied by mature
cheeses. It can be kept in the fridge for upto 4 days.

Serves: 4

Preparation time: 2 hours