Vegan: Day 17.

Brunch: Italian roll with sautรฉed onion and mushrooms, steamed asparagus, spinach, tomatoes, basil oil. Carrot cake bar. Clementines.

veggiesub

Snack: Clementines. Clementines. Clementines.

Dinner: Roasted Eggplant Garlic and Cumin spread (aka baba ganoush) with crostini. Pasta salad from Day 16.

eggplantcrostini

Ingredients:

Eggplant (cubed and salted, drained)

Garlic gloves

Cumin

Lemon zest and juice

Olive Oil

Soaked Walnuts

Water

1. Roast eggplant, cumin, garlic and olive oil. I made a pouch in aluminum foil to keep moisture in the roasting party.

2. With hand blender, blend roasted items and add lemon, oil, salt and pepper.

3. Add soaked walnuts. Add water to thin consistency to your liking (the healthier option to adding more olive oil).

*Bonus points for extra garlic and lots of cumin ๐Ÿ˜‰ This would be great as a spread on a wrap, sandwich, pita, lavash or on a veggie dip platter.

**My mom encouraged the parsley and paprika garnish.

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