The second appetizer was prepared by Becky, Persian Eggplant served on pita wedges. It was very good and unusual. If you had to take a fancy appetizer somewhere, this would be great.
Then we have a very yummy soup by Letoya, low-fat Creamy Tomato Bisque . Even those who don't normally like tomato soup LOVED this. I know she tweaked the recipe a bit, added more sugar and plenty of cayene. It was really good!
To accompany the main dish, Nicole made roasted asparagus.
Cory made our main dish of Stuffed Chicken breasts and wild rice. We would like to note that this is NOT a dish that should sit while your guests chit chat for hours. I really like this and it is so pretty.
For dessert we had a dark chocolate peanut butter fudge that Nicole made and Moo-less chocolate pie. They were both very rich and decadent.
Here are the recipes that were NOT linked above:
Persian Eggplant
Ingredients
1 large eggplant (or 2 small)
1 large sweet onion
2 cloves garlic
1 Tbsp ground turmeric
1 tsp ground coriander
1/2 tsp cumin
1/8 tsp cayenne
2 tsp salt
1 Tbsp olive oil
juice of 1 lemon
1 tsp honey
1/4 cup toasted almonds
1/4 cup chopped cilantro
Naan bread or pita chips/bread
Directions
Cut eggplant in half lengthwise and rub oil on cut half, salt & pepper and roast at 375 degrees for 20-30 min or until scoopable. (roasting time can change depending on size of eggplant) Mix dry seasonings together.
Julienne onions (1/4") and mince garlic. Saute w/oil on low heat until caramelized then add honey.
Add spice mix to onions and scooped eggplant. Cook down a bit and add juice of lemon. Garnish with toasted almonds and chopped cilantro. Serve with naan bread or pita chips/bread. You can baste naan bread in oven with olive oil, garlic and cilantro for added flavor.
Ingredients
1 large eggplant (or 2 small)
1 large sweet onion
2 cloves garlic
1 Tbsp ground turmeric
1 tsp ground coriander
1/2 tsp cumin
1/8 tsp cayenne
2 tsp salt
1 Tbsp olive oil
juice of 1 lemon
1 tsp honey
1/4 cup toasted almonds
1/4 cup chopped cilantro
Naan bread or pita chips/bread
Directions
Cut eggplant in half lengthwise and rub oil on cut half, salt & pepper and roast at 375 degrees for 20-30 min or until scoopable. (roasting time can change depending on size of eggplant) Mix dry seasonings together.
Julienne onions (1/4") and mince garlic. Saute w/oil on low heat until caramelized then add honey.
Add spice mix to onions and scooped eggplant. Cook down a bit and add juice of lemon. Garnish with toasted almonds and chopped cilantro. Serve with naan bread or pita chips/bread. You can baste naan bread in oven with olive oil, garlic and cilantro for added flavor.
