Spicey Eggplant Salad

2 large eggplant (cut into 1/2 inch slices)
2 T olive oil
3 garlic cloves; crushed
3 T chopped flat-leaf parsley
3 T chopped cilantro
2 T paprika
1 small red chili, seeded and finely chopped
1/2 t ground cumin
2 T olive oil
4 large roma tomatoes, roughly chopped
1 t sea salt
1 T brown sugar
2 T lemon juice
1 T red wine vinegar
freshly ground black pepper
Preheat oven to 4oo deg. Place eggplant slices on baking sheet (single layered), brushed with olive oil on each side. Cook about 3o min's. Remove from oven and sprinkle eggplant with a little if dry. Cool for 5 min's. Dice and place in a bowl. Add garlic, parsley, cilantro, paprika, chili and the cumin...stir to combine. Place the 2 T olive oil in saucepan over medium heat and then add the tomatoes, salt and sugar. Cook for 10 minutes. Add the eggplant mixture and cook for another 5 min's. Remove from heat and stir in the lemon juice, vinegar and black pepper. Serve warm.
Roasted Red Pepper Dip
6 oz Silken Tofu ----- 1 T minced Shallots (OR green onions)
1T Fresh Lemon Juice----- 2 T Fresh minced Parsley
1/2 t Hot Chili Paste ----- 1/4 t dried Tarragon
2 Roasted Red Bell Peppers, sliced and seeded
In blender or food processor, blend tofu, lemon, and chili paste til smooth...add remaining ingr's. The texture should be somewhat chunky. Refrigerate for several hrs...serve with crusty bread and/or crackers.
CASHEW CHUTNEY
Combine the following ingredients and process until smooth...serve with warm Naan bread. Absolutely DELICIOUS!
1 cup raw cashews; 1/2 t lemon juice; 1 t salt; 1/2 inch ginger root grated; 1-2 hot green chilis---seeded and chopped; up to 1/3 c water; 2 T fresh cilantro, chopped