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1. Cool Cucumber-Tomato Salad
4 ripe tomatoes, seeds removed, chopped
1 cucumber, peeled, seeded and chopped
4 scallions, thinly sliced
½ cup finely chopped Italian parsley
1 ½ Tbsp lemon juice
1-2 Tsp olive oil
Toss all ingredients together. Season with salt and pepper. Serve as a salad or salsa, with toasted pita wedges. Also good on grilled fish or chicken.
Makes about 4, 1 cup servings:
Calories about 30, 1-2 grams fat (mono), 3 grams fiber, 5 grams carb, 1 gram protein.
2. Homemade Baba Ghanoush
1 large eggplant
1 small white onion, diced (about ½ cup)
1 -2 tsp olive oil
¼ tsp salt (optional)
2 Tbsp tahini (sesame paste)
1 large garlic clove or 1 tsp minced
1-2 tbsp lemon juice
2 Tbsp chopped Italian parsley
Heat oven to 375 degrees. Wrap eggplant in foil and roast for 50 minutes or until cooked through. Cool slightly; scrape flesh into a blender or food processor. Add remaining ingredients except parsley. Puree until smooth, adding a tablespoon or two of water, if necessary to achieve desired consistency. Garnish with parsley. Serve with whole wheat pita bread.
Makes 5, ½ cup servings:
Calories about 100, fat 1-2 grams (mono), 4 grams fiber, 10 grams carb, 2 grams protein
Both recipes slightly adapted from Fitness Magazine, January 2003 issue.
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