This dish keeps well and is delicious hot or cold. Use it as a main dish or as an appetizer. It is quite rich, so reduce the olive oil if required, but try to keep the flax oil for its anti-inflammatory properties.
4 cups (1 L) eggplant, cubed
2 cups (500 mL) celery, chopped
6 Tbsp (90 mL) olive oil
2 Tbsp (30 mL) salt
1 large onion, chopped
2 cups (500 mL) tomatoes, chopped
2 to 3 Tbsp (30 to 45 mL) apple cider vinegar
1 Tbsp (15 mL) local organic honey
12 green olives, pitted
2 Tbsp (30 mL) flaxseed or hempseed oil
1 tsp (5 mL) turmeric
1 Tbsp (15 mL) almonds, sliced and toasted
2 hardboiled organic eggs, quartered
Sprinkle eggplant with salt and drain in colander for one hour. Rinse and pat dry. Dice celery and boil for 8 minutes; drain. Heat 4 Tbsp (60 mL) olive oil in large frying pan, add eggplant, and stir frequently until tender, about 10 minutes. Remove eggplant from pan. Add onion and remaining olive oil and fry gently about 5 minutes. Add celery, stirring for about 5 minutes. Add tomatoes. Simmer gently until tomato is reduced and vegetables are tender, about 10 to 20 minutes. Add 2 Tbsp (30 mL) vinegar, honey, and olives, along with cooked eggplant. Simmer a few more minutes. Add flaxseed or hempseed oil and turmeric. Adjust seasonings and add extra vinegar and honey to taste. Garnish with toasted almonds and quartered eggs.
Per serving: 270 calories; 6.2 g protein; 17.2 g total fat (2.4 g saturated); 28.6 g carbohydrates; 13.4 g fibre; 294 mg sodium
source: "Decidedly Delicious", alive #292, February 2007
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.