Girls went blueberry picking the other day and we all went to farmers market this morning. This is what we're having for dinner tonight:
London broil with lime ginger marinade.
Roasted corn soup
Grilled sweet potato salad
Peach blueberry galettte
Yum!
Saturday, July 18, 2009
Wednesday, May 20, 2009
Aunt Diane's Eggplant Olive Dip
Thanks to Aunt Diane for making it all those years, to Carolyn for writing it down on her website. Posting here for Kathy B!
Eggplant Olive Dip
Good to spread on small rye breads or crackers. Also nice as a side dish or tossed with pasta.
1 large eggplant, peeled and cubed
1 cup stuffed olives (approx. 25 olives)
1 small can tomato paste
¾ cup fresh mushrooms, sliced
1 med. onion, diced
1/3 cup green pepper, diced
2 cloves garlic, minced
1/3 olive oil
¼ cup water
2 tbsp. red wine vinegar
½ tsp. sugar
1 tsp. oregano
½ tsp. black pepper
Heat the oil in a fry pan big enough to hold the entire dish. Add eggplant, mushrooms, onions, and green pepper and cook for 10 minutes. Add everything else but olives. Simmer 20 minutes. Add olives. Cook 15 minutes more.
16 ww points for the entire recipe.
Eggplant Olive Dip
Good to spread on small rye breads or crackers. Also nice as a side dish or tossed with pasta.
1 large eggplant, peeled and cubed
1 cup stuffed olives (approx. 25 olives)
1 small can tomato paste
¾ cup fresh mushrooms, sliced
1 med. onion, diced
1/3 cup green pepper, diced
2 cloves garlic, minced
1/3 olive oil
¼ cup water
2 tbsp. red wine vinegar
½ tsp. sugar
1 tsp. oregano
½ tsp. black pepper
Heat the oil in a fry pan big enough to hold the entire dish. Add eggplant, mushrooms, onions, and green pepper and cook for 10 minutes. Add everything else but olives. Simmer 20 minutes. Add olives. Cook 15 minutes more.
16 ww points for the entire recipe.
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