By Dianne Bunis
While recently visiting friends on the Cape, I was served a delicious lunch of homemade kale tabbouleh and eggplant fritters. What a treat! Kale is a rich vegetable with exceptional nutrient benefits -- high in iron, antioxidants, Vitamins A and C, calcium, and magnesium. Eggplant also is loaded with vitamins and minerals and helps to prevent cancer. I invited Aurora Winters to share her delightful recipes:
1 cup bulgur wheat
3 tablespoons lemon juice
1 large shallot, finely chopped
2 teaspoons ground cumin
1 and a quarter teaspoons sea salt
one-half cup extra-virgin olive oil (more as needed)
5 cups finely chopped kale leaves, stems removed
2 cups diced fresh tomatoes
one-half cup torn mint leaves
one-half diced radish
Black pepper to taste
Cook bulgur as directed on package.
In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil. In a large bowl, toss together kale, bulgur, tomatoes, mint and radish. Toss in dressing. Season with pepper and salt to taste, and drizzle with more oil, if needed.
1 large eggplant, cut into half slices
1 egg, lightly beaten (or egg substitute)
2 cloves garlic, pressed
1 cup Parmesan cheese
1 cup Feta cheese
one-quarter cup chopped fresh parsley
2 cups fresh breadcrumbs (or 1 cup packaged crumbs)
Salt and pepper to taste
Flour for dusting
Heat oven to 375. Brush eggplant slices with olive oil and bake about 15 to 20 minutes.
In a bowl, mix together all ingredients (except flour) and let sit for 20 minutes.
Make mixture into eight balls and flatten slightly. Dust with flour, and fry in shallow cooking oil, about 2 to 3 minutes on a side. Drain on paper towels.