Eggplant Puree Wrap

Grilled Eggplant pure with fresh tomato, greens and lettuce, parsley and alfalfa sprouts.
Recipe:
Cut a medium sized eggplant into 3/4 inch rings.
Grill the eggplant on a grill-skillet or over an open fire, adding a bit of salt and olive oil every now and then.
In a mixer:
Blend:
two tables spoons of sour cream
one chopped scallion
one roasted red pepper
half a celery
add ground pepper and salt
add half a few slivers of fresh garlic
chopped parsley
add olive oil to reduce.
Salt and pepper to taste.
This delicious puree is a sauce that you will die for!

In a wrap:
place a whole leaf of your choice of something green and leafy.
Add a nice portion of sprouts.
Add a slice of tomato
Add parsley.
Add the eggplant sauce and EAT! mmm.

Tomato Artisan

A quick, light snack of Grilled or Pan Friend Artisan bread with Olive Oil. Sliced fresh tomatoes with Garlic, Parsley, and Dill. Sautee some fresh baby Portabella Mushrooms with some Garlic and Olive Oil. Keep it on medium heat for about 5-8 minutes. Add to the tomatoes and mix it all up. Put a great big tasty portion on your toasty bread and serve.