Eggplant Hummus Bites

 Ingredients:

1 pound cherry tomatoes, cut in half
2-3 tablespoons basil oil or olive oil
1 teaspoon salt
1 tablespoon oregano
2 cloves garlic, minced or crushed
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
2 large eggplants, sliced into 1/2 inch rounds diagonally (or baby eggplants sliced vertically)
1/2 cup olives, chopped (or olive tapenade)
1 cup hummus

Combine tomatoes with the seasoning and roast on parchment paper in the oven at 350 for 1 hour or until charred. Set aside to cool.

Salt the eggplants, squeeze the liquid out of them, brush with oil, and roast at 425 until golden brown. Alternately, grill the eggplant slices.

Spread a spoonful of hummus onto each eggplant slice and top with the tomato confit and olives. Wrap the eggplant over it and secure with a toothpick

Sour Turnip Soup

 Ingredients:

1 teaspoon oil
1/2 onion, chopped
2 sticks celery, chopped
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon cumin
1/4 cup basmati rice, soaked
1 turnip, cut into large chunks
vegetable stock
1/2 cup dill, chopped
1/2 cup cilantro, chopped
baby spinach
juice of 1 lemon
salt, to taste

Cook onion in the oil and add celery. When they are softened, add the seasonings and stir until aromatic. Pour in the rice, turnips, and stock. Cover and simmer until turnips are tender and rice is very soft. Add the herbs and continue cooking for a few minutes. Remove from heat and stir in the lemon juice. Season with salt.