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. Chop finely.
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.