Trout spread 2

Josh and I had some more fresh trout the other night, caught from Porter Pond by our friend, Bill, and his son, Joe. This spread, made from the leftovers, made a nice before-dinner treat. This recipe is based on about 3/4 cup of leftover, roasted trout. Mince the trout and add some minced garlic, salt and minced parlsey. Add about 1/2 teaspoon of liquid aminos (or soy sauce) and about two teaspoons of plain yogurt. Mix well and serve with crackers.

Warm eggplant and tomato salad

This salad, with it's meaty eggplant slices and chick peas, makes a great main dish. Serve with a green salad and bread for a full, healthy meal. For two people:

• Half a medium eggplant, peeled and sliced into thin strips


• Half a yellow pepper, sliced into strips


• 1 small onion, thinly sliced


• 1 large garlic clove, crushed


• 2 medium tomotoes, cut into wedges


• 1 can chick peas, drained and rinsed


• turmeric, cumin & cayenne pepper


• small handful of fresh parsley, minced

Heat a generous amount of olive oil in a non-stick pan. Add the onion and garlic and cook on low heat until translucent. Add the spices to taste as well as the eggplant and stir to coat with the oil and spices. Cook on medium heat until the eggplant becomes just soft, then add the yellow pepper and the chick peas and cook for a few minutes (or longer if you don't like your pepper too crunchy). Add the tomato and cook for a few more minutes. Remove from heat and stir in the parsley. Serve warm, garnished with black greek olives if you happen to have some.