MAY 7 • 2020 | 27
¼ tsp. fresh ground pepper
1 large egg whites
1 eggplant (about 1 pound)
Sauce:
½ cup plain yogurt
2 Tbsp. fresh lemon juice
2 tsp. chopped fresh mint
1 Tbsp. fresh chopped dill
Salt and pepper to taste
Directions
Preheat oven to 375°F. Line
a rimmed baking sheet with
parchment and brush the
parchment well with olive oil.
Set aside.
Combine both types of
breadcrumbs, garlic, salt, chili
powder and pepper in a large
bowl and stir well. Set aside.
Place the egg white in
another bowl and whisk well.
Slice your eggplant into
fries (½-inch thick by about
3-inches long strips).
Place several eggplant strips
in the bowl with the egg
whites and turn them to coat
well. Pick up the strips and let
the egg whites drip back into
the bowl. Dredge the strips in
the breadcrumbs and arrange
them (don’
t overlap them) on
the prepared baking sheet.
Bake for 15-20 minutes, until
the “fries” are golden.
While the fries are baking,
combine sauce ingredients in
a small bowl and stir well. Set
aside. Makes 4 servings.
CHOPPED SWEET FRUIT
SALAD WITH THYME
Switch up the fruits and herbs
to your taste — mint, basil
tarragon — you’
ll be sur-
prised how yummy this is.
Ingredients
2 Granny Smith apples,
peeled and cut into ½-inch
dice
2 cups halved (or quartered
if large) strawberries
1 cup ½-inch diced kiwi or
mango
1 cup fresh raspberries or
blackberries
1 cup fresh blueberries
1 cup seedless grapes,
halved lengthwise
2 Tbsp. white sugar
1 Tbsp. brown sugar
3 Tbsp. seedless raspberry
jam or preserves
1 Tbsp. minced fresh thyme,
optional
Directions
Combine all ingredients in
a large bowl and toss gen-
tly. Transfer to an attractive
serving dish, cover and chill
until ready to serve. Makes 8
servings.
RASPBERRY
COCONUT SCONES
Ingredients
2 cups flour
½ cup flaked coconut
3 Tbsp. sugar
2 tsp. baking powder
¼ teaspoon salt
6 Tbsp. butter
1 large egg (lightly beaten)
1 tsp. coconut or vanilla
extract
½ cup half-and-half
1 cup fresh raspberries
2 Tbsp. sugar, topping
Directions
Preheat oven to 425°F. Line a
baking sheet with parchment.
Combine flour, coconut,
sugar, baking powder and salt
in the bowl of a food proces-
sor.
Add the butter and pulse
until the mixture is crumbly.
Add the egg, extract and
half-and-half and pulse until
combined.
Add the raspberries and
pulse until combined (do not
over process).
Spoon the batter onto the
prepared baking sheet and
sprinkle with sugar. Bake for
15-20 minutes, until golden.
Makes 8-12 scones, depend-
ing on the size you choose.
All recipes ©Annabel Cohen 2020
annabelonthemenu@gmail.com.
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