Roasted Red Pepper Tapenade

Ingredients:

• 3 garlic cloves, peeled
• 2 cups roasted sweet red peppers, drained
• 1/2 cup blanched almonds
• 1/3 cup tomato paste
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Minced fresh basil
• Toasted French bread baguette slices or water crackers

Instructions:

1. In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend.
2. Sprinkle with basil. Serve with baguette slices.

https://www.tasteofhome.com/recipes/roasted-red-pepper-tapenade/

Garlic Parmesan Baked Eggplant

Ingredients:

• 1 large eggplant
• 6 tablespoons unsalted butter melted
• 1 cup breadcrumbs
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning

Instructions:

1. Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2" disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes
2. Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl. 
3. Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet. 
4. Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.
5. Serve as side dish, appetizer or use in eggplant Parmesan.

https://www.crunchycreamysweet.com/baked-eggplant/

Sweet Potato Greens in Coconut Cream

Ingredients:

• 1 large bunch sweet potato greens
• 1 tablespoon vegetable oil
• 2 shallots, minced
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger root (from a 1/2-inch piece)
• 2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric
• 1 red thai chili, finely sliced
• 2-inch lemon grass stalk, trimmed and finely sliced
• 1 to 2 teaspoons soy sauce, or to taste
• 1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
• 2 to 3 teaspoons raw or brown sugar, or to taste
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.
2. Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.
3. Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.

https://www.loveandoliveoil.com/2012/09/sweet-potato-greens-in-coconut-cream.html