Brunch: Italian roll with sautéed onion and mushrooms, steamed asparagus, spinach, tomatoes, basil oil. Carrot cake bar. Clementines.
Snack: Clementines. Clementines. Clementines.
Dinner: Roasted Eggplant Garlic and Cumin spread (aka baba ganoush) with crostini. Pasta salad from Day 16.
Eggplant (cubed and salted, drained)
Lemon zest and juice
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 😉 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.