3/4
tsp. kosher salt or 1
/2tsp. salt
i
14- to i8-oz. baguette or Italian bread
1
.
Preheat oven to 375°F. In a small bowl
combine butter, parsley, garlic, salt, and
a dash of
black pepper.
2
.
Without cutting through bottom
crust, slice baguette in 1 Vi-inch slices.
Generously spread butter mixture
between slices. Wrap baguette in heavy
foil. Bake 15 minutes or until heated
through. Serve warm,
m a k e s io t o
12
s l ic e s .
EACH SLICE
192 cal, 11 gfat (6 g sat. fat), 24 mgchol,
443 m g sodium, 20gcarbo, 1 gfiber, 4 gpro. Daily
Values:7% vit. A, 2% vit. C, 4% calcium, 7% iron.
EGGPLANT RELISH
Scott prefers roasting the eggplant whole,
which keeps it fro m getting too dry while
bringing out its sweetness.
PREP: 30 M IN . ROAST: 1 HR. COOL
: 8
HR.
OVEN: 375CF
V4
cupgolden raisins
3
Tbsp. cider vinegar
1
large eggplant (about 1/2 lb.)
i
large yellow onion, chopped
1
medium green and/or red sweet
pepper, chopped
3
Tbsp. olive oil
1
jalapeno pepper, seeded and
finely chopped
1V2
tsp. finely chopped garlic
1
medium tomato, chopped
4
tsp. honey
2
Tbsp. finely chopped flat-leaf parsley
Toasted baguette slices (optional)
1
.
Preheat oven to 375°F. In nonreactive
saucepan combine raisins and vinegar. Bring
to boiling; remove from heat, cover; set aside.
2
.
With tip of knife pierce eggplant in 5 or
6 places. Place on foil-lined 15xl()xl-inch
baking pan. Roast for 1 to 1
1/ 2
hours or until
eggplant is soft to touch and collapsing.
Remove from oven; cool on baking sheet.
When cool enough to handle, cut eggplant
in half lengthwise; scoop out flesh. Coarsely
chop flesh; set aside.
3
.
In 10-inch skillet cook onion and sweet
pepper in hot oil 5 minutes, or until tender.
Stir in jalapeno, garlic, V
2
tsp.
salt,
and
lA
tsp.
pepper.
Cook and stir 3 minutes. Stir in
raisin-vinegar mixture, eggplant, tomato, and
honey. Bring to simmer and cook 5 minutes;
cool. Season with
salt
and
pepper.
Cover and
refrigerate at least 8 hours or overnight.
4
.
To serve, let stand at room temperature
30 minutes. Stir in parsley. Serve with toasted
baguette slices.
MAKES 3 CUPS.
EACH 2-TBSP. SERVING
37cal,2gfat (Ogsat.
fat), 0 mgchol, 75 mgsodium, 5gcarbo, 1 gfiber,
Ogpro. Daily Values:5% vit. A, 15% vit. C, 1%
calcium, 1% iron.
BETTER HOMES AND GARDENS JULY2008
1 7 5
F
ood
sticks
to
nothing
'“
