Melitsanosalata, Heirloom Tomato Salad, Eggs, Roasted Peppers, Non-Dairy Cheese – Monterey Jack Flavour
Delicious, healthy lunch! Segragate in containers and take to work.
Roast an Eggplant by cutting in half lengthwise, placing cut side down on a cookie sheet or other flat pan, drizzle olive oil on top – enough to cover the top and have some dripping down the side. The amount of olive oil depends on the size of the eggplant. Spread the eggplant around as the cut side also needs olive oil. Shouldn’t be much left in the pan. Roast on middle rack in 350° oven until done. Should be easy to press down. Usually 30 – 45 minutes, depending on size of eggplant. Remove from oven, let cool. Don’t touch! Once cooled, remove skin by leaving the eggplant in the pan and peeling the skin off – carefully.
Place in bowl. With a sharp knife, cut lengthwise strips and then cut cross-wise. Using a fork with the knife, keep cutting cross-wise until eggplant is chopped up. (5 min.).
Add approximately 1 tsp. to 1 tbsp. Tahini, 1 tbsp. or more, olive oil, 1 tbsp. fresh squeezed lemon juice. Amounts depend on the flavour you would like to achieve and the size of the eggplant. Mix up well.
Add finely chopped – garlic, green onions, and parsley. Mix well and serve!
If you like, add roasted red peppers and/or tomatoes. In place of parsley add basil or cilantro.
Either salad can be made any way that suits you!
Heirloom Tomato Salad:
Tomatoes cut up how you like them
1/2 Ripe avocado cut up
Kalamata Olives – optional
Green onions diced small or red onion
Cilantro chopped up
1 small garlic clove finely chopped
Artichoke Hearts in a jar – chopped into small bite size pieces
Drizzle with Extra Virgin Olive Oil
Add cucumber, celery, basil, parsley, peppers, whatever your taste buds would like!
No salt necessary as the olives contain salt. Onions provide a bite and with the garlic an umami flavour!
Yes, there is garlic in both salads but there is also parsley and lemon juice and the acidity from the tomato. Don’t worry. If taking to work, you may have to rinse your mouth or drink mint tea.
Boil an egg – water in a pot, add egg, bring to boil for approximately 4 minutes and then turn off. Do not remove pot. Leave on stove for at least 15 minutes. Rinse with cold water. Remove the shell. Cut into four and sprinkle with black pepper and paprika. For lunches, I boil several eggs and keep the unused ones in the fridge with the shell on – no cracks! I remove the shell before going to work as removing the shell releases an odour that you don’t want in your office. If you are eating outside or in a airy lunch room, go ahead and peel the egg at the office.
Roasted red peppers – Confession … I now buy a jar (from Greece) at the Greek Store (Kalamata Grocery). I used to make roasted peppers all the time but it does take a lot of time.
Daiya Monterrey Jack Cheese is pretty good as a side cheese for lunch or a quick snack.
More lunch ideas coming up soon!
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