Recipes24

1 ea sm eggplant;in 1/4″ slices
1 x Coarse salt
1 x Pepper
1 T chopped fresh basil
1 T chopped fresh parsley
1 ea clove garlic; minced
1 x Red wine vinegar
1 t mashed sun-dried tomato
1 c fresh Montrachet
1 x Chopped parsley
| Prepare medium charcoal grill. Place eggplant slices on large tray or
baking sheet and sprinkle with coarse salt. Let stand to release
moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle
eggplant slices on both sides with pepper, basil, parsley and garlic.
Grill over medium coals until wilted but not overcooked, sprinkling
with vinegar while cooking. Remove from grill. Blend sun-dried tomato
into goat cheese. Spread some on each eggplant slice. Roll,
jelly-roll fashion. Arrange eggplant on serving tray or platter.
Garnish with chopped parsley. 12 servings

————————-HUMUS DIP——————————
1/2 c mashed garbanzo beans
2 T oil
2 T lemon juice
1 t salt
1/4 c tahini
1/4 t garlic powder
1 t sugar
————————-TAHINI DIP——————————
1 c tahini
1/4 c oil
1/4 t garlic powder
1/2 t salt
1 T lemon juice
1/4 t sugar
1/4 t ground ginger
————————–FALAFEL——————————-
1/2 c dry split green peas
1 x Water
1/2 t salt
1 t pepper
1/2 c garbanzo bean flour
1/4 t onion powder
1 t chopped parsley
1/2 t ground cumin
2 c oil
6 ea small pita breads
1 x Sliced tomatoes & onions
1 x dill pickle slices
|Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1
teaspoon salt, 1/4 cup tahini, 1/4 teaspoon garlic powder and 1
teaspoon sugar. Mix well. Set aside.
For dip, combine 1/4 cup tahini, 1/4 cup oil, 1/4 teaspoon garlic
powder 1/2 teaspoon salt, 1 tablespoon lemon juice, sugar and 1/4
teaspoon ginger. Blend well. Set aside.
To make falafel, soak split peas in water to cover overnight. Drain
and mash. Add 1/2 teaspoon salt, pepper, garbanzo bean flour, onion
powder, parsley, 1/2 cup water and cumin and mix well. Shape into
small balls. Fry in 2 cups hot oil and drain on paper towels.
Slit pita breads to form pockets. Fill pockets with split pea balls
and tomato, onion and pickle slices. Top with humus or tahini dip.

1 Pita bread
1 Seasoned Beef filling (Que
-Bueno Enchilada Sauce label
-recipe; heated (#10 scoop)
1 oz Lettuce; shredded
1 oz Tomato; chopped
1 oz Chef-Mate Monterey Jack and
-Cheddar Cheese Sauce;heated
1 tb Green onions; chopped

| 1. Separate bread around edges to form pocket and place #10 scoop
beef filling inside. Spread to form even layer. 2. Place shredded
lettuce and chopped tomato inside pita. 3. Ladle cheese sauce over
filling. 4. Garnish with chopped green onions and serve.

Makes 1 sandwich