For my column this week, I wanted to keep with the theme of resolutions. Last week, I mentioned wanting to challenge myself more in the kitchen, and I made Marcus’ recipe for delicious ginger beer. I resolve to eat more vegetables.
I love this easy Chickpea-Eggplant dip from Marcus’ book Soul of a New Cuisine. It is packed with nutrients: there is potassium and folic acid in the eggplant, and zinc and protein in the chickpeas. It also gets flavor from roasted garlic and spice from the chilies.
I served it on top of toasted whole-wheat pitas with a drizzle of extra-virgin olive oil and sea salt for an hors d’oeuvre, and layered it on an avocado, goat cheese and turkey sandwich. It’s super versatile, and a great, healthy spread to keep to my other resolution: Stay fit!