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159
yields 4 cups
yields 2 cups
dips, dressings honey, ginger, pepper, paprika, and garlic until smooth. soaked bread, apple cider vinegar, water, eggs, onion, apples, minutes. Let cool and peel the eggplant. and/or the seeds. other 10 seconds. For a spicier salsa, add more chili pepper tables are finely chopped. For a smoother salsa, grind for an- pers, oil, and salt. Process for 15–20 seconds until the vege- onds until coarsely ground. 2. Bake the eggplant until the skin has shriveled, about 20–30 1. Preheat the oven to 350˚ F. 2.
& sauces

yields 1 cup
VINAIGRETTE DRESSING
¼ cup oil ½ teaspoon salt
½ cup vinegar or freshly squeezed Dash of ground black pepper
lemon juice 1 bay leaf (optional)
1 teaspoon dried dill
yields 3 cups 2 tablespoons Sugarless
(see recipe note on p. 35)
or a pinch of stevia
BABA GHANOUSH
Baba ghanoush is a dip made with In a small bowl, combine the ingredients and pour over salad.
eggplant, lemon juice, and various
seasonings. Serve it with pita, bread, yields ¾ cup
or crackers, or use as a dressing for HERBED DRESSING
salad greens. This dip is best if served
the same day it was prepared. 1 teaspoon Dijon mustard 1 teaspoon fresh or dried herbs,
2 tablespoons raw wine vinegar such as parsley, tarragon, thyme,
1 eggplant ½ cup extra virgin olive oil basil, or oregano
1 carrot, cut in chunks 1 clove garlic (optional)
1 leek
1 avocado In a blender, blend all the ingredients until well combined.
Juice of ½ lemon
1 teaspoon sea salt yields 1 cup
Dash of ground black pepper GARLIC SALAD OIL

1. Prick the eggplant with the point 1 cup oil 1. Place oil with garlic or onion in a glass jar and cover tightly. Let
of a knife several times and bake 3 cloves garlic, quartered, stand for 4 days to blend flavors.
in a baking dish at 350˚ F for 1 or 1 small onion, sliced 2. Remove the garlic or onion. Drizzle over salads. Store in the
hour. Scoop out the flesh of the refrigerator for 1 week.
eggplant.
2. In a food processor, puree the car- GINGER DRESSING yields ½ cup
rot and leek until ground. Use over salads, pasta, or fish.
3. Add the eggplant, avocado, lem-
on juice, salt, and pepper to the ¼ cup fresh lemon juice 1 clove garlic
carrot and leek mixture. Pulse 1-inch piece fresh ginger root Pinch of cayenne pepper
until the desired consistency is 1/3 cup raw sesame or olive oil
reached. Serve immediately. In a blender, blend all the ingredients on high until smooth.

Tomato Salsa
158 HEALTHY EVER AFTER 167