It’s Meatout Monday

If you are lucky enough to live near some of the newer grocery stores that feature a LARGE variety of vegetarian products, take advantage of it. In Orange County, there is a store called Mother’s that is just amazing. The entire store seems to be dedicated to bringing the best vegetarian products to the consumer. For me, it made eating easy and delicious. Even foods such as Falafel, “soy taco”, and “soy chorizo” (don’t know what those are) but they sure tasted good! It makes me want to return to Orange County just to take a yoga class and go to Mother’s!
Here’s a yummy looking recipe for eggplant.

Eggplant and Walnut Dip with Toasted Pita Triangles

Authored By: Walnut Marketing Board

Raisins, mint, and garlic give this dip a unique flavor.

Diet Types: Low Fat, Low Sodium, Vegetarian

1 pound eggplant
1/2 cup chopped walnuts
1/3 cup golden raisins, chopped
1 1/2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 large clove garlic, minced
1 teaspoon canola oil
salt and pepper to taste
5 (6-inch) fat- free, whole- wheat pita breads
5 tablespoons freshly grated Parmesan cheese

Serves: 24

Cooking Time: Over one hour


Preheat oven to 425 degrees. Pierce eggplant with tines of a fork and wrap tightly in foil. Place eggplant on baking sheet and roast for 1 hour. Cool slightly. Halve eggplant lengthwise and scoop out pulp into a medium bowl. Set aside and reserve. Meanwhile, heat walnuts in a dry skillet over medium bowl. Set aside and reserve. Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil. Season with salt and pepper. Cover and chill slightly.
Preheat broiler. sprinkle pitas with cheese, dividing equally. Broil for 2 minutes or until cheese melts and pitas are lightly toasted. Cut each pita into 6 wedges and serve with dip.

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