Eggplant Canapés with Miso Almond Sauce

This flower is made from eggplant!

8
1 eggplant
1 red bell pepper, or two different colors, half of each.
1 teaspoon dried basil
1/8 teaspoon salt
1 tablespoon olive oil
1 tablespoon miso paste
3/8 cup water
1/2 cup raw almond
Bell Pepper: Preheat the oven to 350 degrees Fahrenheit . Bake the entire bell pepper in the oven for 30 to 40 minutes, until soft. Take out the pepper and put in a closed container to cool; this will make it easier to peel off the skin later. After it cools, take off the skin and remove the seeds. Cut into strips, and marinade in basil, salt and olive oil. Eggplant: Preheat the oven to 450 degrees Fahrenheit. Peel the eggplant, then cut out some ½-inch thick rounds from the widest part of the eggplant. (You can use cookie cutter to make them into the shapes you like, if you want it to look fancy.) Save the rest of the eggplant for other dishes. Oil a baking sheet, then place the eggplant slices on the sheet, and brush some oil on top of the eggplant. (If you want this to be oil free, you can also cut the eggplant into thicker slices, boil them and drain. Bake for 15 minutes. Miso Almond Sauce: Blend miso, water and almond in a food processor or blender. Add almond if too watery, Add water if too dry. Adjust the amount of miso according to taste. Assemble: Put some lettuce on a plate (optional), then put the eggplant slice on the lettuce. Put bell pepper strips on the eggplant, then put some miso almond sauce in the middle. You can use the remaining sauce as sandwich spread. Note: You can also cut the eggplant into long slices, spread the sauce inside, and roll it up.
Nutritions

Calories
141

Sodium
102mg
4% DV

Fat
14g
21% DV

Protein
0.6g
1% DV

Carbs
1g
0% DV

Fiber
0.8g
3% DV

Not just your average chicken quesadilla recipe! Stuffed with sweet corn, zesty black beans, and sauteed peppers and onions, the cheesy, flavorful, Mexican-inspired meal is a family-friendly dinner for any night of the week. Garnish each plate with sour cream, salsa, guacamole, or pickled red onions, and serve the quesadillas with a side of tortilla chips, pico de gallo, and summer corn salad. It's a fast, fresh, and tasty supper!

1 T olive oil
1/2 sweet onion
1/2 red bell pepper
1 clove garlic
1 c cooked, chopped chicken
15.5 oz can black beans
1 c corn
3/4 t kosher salt
1/4 t cumin
1/4 t chili powder
1/4 t smoked paprika
ground black pepper ( to taste )
2 T chopped fresh parsley or cilantro
8 flour tortillas
1 c grated Monterey Jack cheese
1 c grated cheddar cheese
4
  • Heat olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and garlic; cook until lightly browned, about 1-2 minutes.
  • Reduce the heat to medium-low. Add the...
    See the full directions on my site
Nutritions

Calories
1815

Sodium
2358mg
98% DV

Fat
130g
201% DV

Protein
56g
112% DV

Carbs
90g
30% DV

Fiber
18g
75% DV