Community Magazine August 2017

68 COMMUNITY MAGAZINE “This is from my recently released cookbook Secrets of Skinny Cooking (co-written with popular nutritionist Shani Taub). Enjoy one of my favorites right now! I love this because it works two ways...either make it into a salad or a sandwich. Either way, it’s a complete, satisfying meal.” -V. The Sabich • 1 small eggplant, sliced into half-moons • ½ lb Yukon Gold potatoes OR 2 wraps • 4 hard-boiled eggs, halved vertically, whites only • 1 pickle, sliced • 1 cup grape tomatoes, halved OR 1 diced tomato • ½ cucumber OR ⅓ English cucumber • ½ red onion, diced • 2 tbsp lemon juice • ¼ cup fresh parsley leaves • 1 tsp salt • pinch coarse black pepper • 2 tbsp light mayonnaise • 1½ tsp tahini paste • 2 tbsp lemon juice • 1½ tbsp water • 1 garlic clove, crushed • 1 tsp fresh minced parsley leaves • ½ tsp salt • pinch of cumin 1 Preheat oven to 425°F. Coat a baking sheet with nonstick cooking spray. 2 Place eggplant into a colander; sprinkle with salt. Let sit for 20 minutes over a bowl or in the sink. Rinse; dry on paper towels. Place eggplant on prepared baking sheet; bake for 20 minutes. 3 If preparing the salad version, add potato to a pot; cover with water. Bring to a boil; cook for 30 minutes, until tender. Let cool; slice or dice potatoes. 4 Prepare the Israeli salad: In a bowl, combine tomatoes, cucumber, onion, lemon juice, parsley, salt, and pepper. 5 Assemble Sabich as a wrap or salad. For a wrap, line 2wrapswith eggplant slices. Topwith eggwhite halves, pickles, and Israeli salad, and drizzle with Tahini-Style Dressing. For a salad, toss potatoes with egg white halves, eggplant pickles, Israeli salad, and Tahini-Style Dressing. Yield: 2 wraps ISRAELI SALAD: TAHINI-STYLE DRESSING: