Lebanese Roasted Eggplant Stew

Serves 2-3 people

1 eggplant- cut into 1 1/2 inch pieces

1 can chickpeas- drained and rinsed

1 cup tomato sauce

3/4 yellow onion- large dice

5 garlic cloves- crushed

1 cup vegetable stock

2 Tbs plus 1/2 TBs avocado oil

1/2 tsp paprika

1/4 tsp liquid smoke

3/4 TBs fresh mint- chopped

Heat oven to 350 degrees. Toss eggplant with 2 TBs oil and put on s parchment paper lined tray. Cook for 20-30 minutes . In a pot add the rest of the oil and the onions on medium heat until soft. Then add eggplant, chickpeas, tomato sauce, liquid smoke, paprika and 1/2 cup stock. Bring yo a boil then simmer for 30 minutes. Add mint last 2 minutes. Add more stock if it’s a bit thick.

Wellll geeeez louiseeee! This is tasty! The liquid smoke mixed with the mint- wow! It’s actually called Lebanese Moussaka( Maghmour)

Try this – you will love it! Serve over rice or just a nice piece of crusty bread. Vegan too!!

Waffl’d Crab

Makes 8 waffle crab cakes

1 lb crab meat

1/3 cup yellow peppers- diced

2 eggs

2 TBs sun dried tomatoes- diced

1 1/2 TBs fresh parsley- chopped

1 tsp old bay seasoning

1/2 cup panko breadcrumbs

1/4 cup Italian seasoning

2 tsp lemon juice

Mix all and divide. Use 1/4 cup per waffle.put in waffle iron for 3 minutes.

Ok- so I got the idea of the waffle maker from skinnytaste.com. The ingredients are all mine. I like it because it uses very little oil. Oh yeah, it’s only 1.5 WW points per waffle!

Strawberry Salsa & Cinnamon Chips

Makes about 6 cups

32 oz strawberries-diced

2 apples- diced

2 TBs organic cane sugar

8 tsp lemon juice

4 TBs Polaner all fruit – raspberry or strawberry

1 1/2 TBs fresh mint- chopped

Mix all.


12 6″ tortillas

2 TBs butter

1 1/2 cups organic cane sugar

8 Tsp cinnamon

Butter each tortilla. Stack on top of one another. Cut into eights. Dip in cinnamon/sugar. Heat oven to 350 degrees. Put on cookie sheet with parchment paper.Bake for 10 minutes.

If you have a sweet tooth and are looking for something different- try this!