RECIPES
Emelina has written a fabulous COOKBOOK of low calorie, delicious dishes that are quick and easy to prepare! (Interested? Go to the Products page to order one!)
BALSAMIC/APPLEJUICE VINAIGRETTE 1/4 cup balsamic vinegar
4 tbsps. frozen unsweetened applejuice concentrate
2 tbsps. olive oil
2 tbsps. water
2 cloves garlic, chopped
2 tbsps. fresh basil, chopped- Combine all ingredients in a blender or tightly closed jar. Makes 2/3 cup.
SUNDRIED TOMATO PESTO 1/2 cup softened sundried tomatoes (soaked in water for 30 minutes)
2 garlic cloves, minced
1/2 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 teaspoon capers
1 large fresh tomato
2 tbsps. balsamic vinegar- Blenderize all ingredients. Makes 1 cup
"FRIED" EGGPLANT 1 medium eggplant, peeled, sliced into 1/2" rounds
1 egg white, unbeaten
plain bread crumbs
salt
cayenne pepper
- Preheat broiler
- Roll egplant slices in egg whites, then cover with bread crumbs.
- Season with salt, cayenne pepper- Place eggplant slices in a shallow baking pan or cookie sheet. Broil (about 8" from broiler) for about 5 minutes on each side until golden brown. Serve immediately.
Angel Hair Pasta with Roasted Eggplant and Tomato Sauce
1 medium eggplant
1/2 lb. angel hair pasta
1 1/2 cups tomato sauce
2 tablespoons capers, rinsed and coarsely chopped
4 tablespoons chopped fresh basil or thyme
pinch of salt
cayenne to taste1. Preheat oven to 450 degrees.
2. Prick eggplant with a knife. Roast for 30 to 40 minutes until tender, not mushy. Let cool. Peel eggplant and dice. Place in colander to drain.
3. Warm tomato sauce over moderate heat. Add eggplant, capers, basil or thyme and cayenne pepper. Season with a pinch of salt, if needed.
4. Cook pasta according to directions, al dente. Toss with the sauce.