Dinner Party Menu Two

Starter:

Eggplant-Tomato Salad 

Yield:  4 servings 

Ingredients:

• 1 medium eggplant, peeled and cut into chunks
• ¼ cup vegetable broth
• 2 cloves garlic, minced
• ¼ cup finely chopped onion
• 1 teaspoon grated fresh gingerroot
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon red pepper flakes
• 2 medium tomatoes, chopped
• 1 green bell pepper, seeded and chopped 

Directions:

1. Heat 1 inch of water in a steamer. Place eggplant chunks in a steamer basket or colander. Cover and steam for 8 minutes or until eggplant is tender.
2. Heat the broth in skillet over medium heat. Add the garlic, onion, ginger, cumin, coriander, red pepper flakes, tomatoes and green pepper. Cook and stir over medium heat for 5 minutes. Add more liquid if necessary.
3. Toss the eggplant with the tomato mixture.
4. Chill for 30 minutes before serving.

Calories Per Serving: 53
Fat: 0.7 g
Cholesterol:  0 g
Protein:  1.8 g
Carbohydrates: 11g
Dietary Fiber:  3.9 g
Sodium: 10mg 

Main Course:

Turkish Vegetables 

Yield:  8 servings 

Ingredients:

• ¼ cup vegetable broth
• 2 onions, sliced
• 2 cups diced zucchini
• 2 chopped green bell peppers
• 2 cups diced eggplant
• 2 cups green beans, cut in 1 inch pieces
• 2 cups fresh or partially thawed, frozen whole okra
• 4 cps chopped low-sodium canned tomatoes, including juice
• ¼ teaspoon black pepper

Directions:

1. Place broth in a large, heavy soup pot over medium heat. Add onions. Cook and stire until the onions are tender. Add more liquid during this process if necessary.
2. Add zucchini, green peppers, and eggplant .Cook and stir for 2 minutes, adding more liquid as needed.
3. Add green beans, okra, tomatoes with juice, and black pepper. Heat until liquid comes to a boil.
4. Lower heat, cover and simmer for 30 minutes or until vegetables are tender.

Calories Per Serving: 77
Fat: 0.7 g
Cholesterol:  0 g
Protein:  3.6 g
Carbohydrates: 16g
Dietary Fiber:  1.9 g
Sodium: 22 mg 

Dessert:

Pumpkin  Pie  

Yield: 8 servings 

Ingredients: 

• 1 ½ cups nonfat graham cracker crumbs
• 2 tablespoons honey
• 1 tablespoon applesauce
• 2 cups canned pumpkin puree
• 1 ½ cups evaporated skim milk
• ½ cup brown sugar, firmly packed
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Pinch of ground cloves
• 3 egg whites 

Directions: 

1. Preheat oven to 350 degres.
2. Combine graham cracker crumbs, honey, and applesauce for crust. Pat into a 9-inch pie pan.
3. Bake for 10 minutes. Set aside to cool.
4. When crust is cool, mix pumpkin, milk, sugar, cinnamon, ginger, nutmeg, cloves, and egg whites in a bowl.
5. Transfer pie filling to crumb crust. Bake for 1 hour at 350 degrees or until a wooden pick inserted in the center of the pie comes out clean.
6. Cut into 8 pieces. 

Calories Per Serving: 157
Fat: 0.2g
Cholesterol: 2 mg
Protein: 6g
Carbohydrates: 34 g
Dietary Fiber: 0g
Sodium: 112 mg

 

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