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Buttery Tuna with Eggplant

Note: Makes approximately 1 1/2 cups

Ingredients:
2 Japanese eggplants, approximately 1 lb.
Olive oil
2 6 1/2 oz. cans Italian tuna, packed in olive oil
3 Tbsp. drained capers
1/2 cup unsalted butter, softened
2 Tbsp. coarsely chopped basil
capers
Small basil leaves

Slice the eggplant in 12 1-inch slices on a slight diagonal. Brush with olive oil and grill or broil until tender and browned. Let cool.
Drain the tuna. Place in a food processor with the capers and butter. Process until smooth. Transfer to a bowl and stir in the basil
Spread 1 Tbsp. of the mousse on each piece of eggplant. Garnish with a caper and basil leaf.
Tuna Mousse
Total Carbohydrates: 1
Total Carbohydrates minus Fiber: .5
Total Carbohydrates per Tablesp: .056

Eggplant
Total Carbohydrates: 26.
Total Carbohydrates Minus Fiber: 10.
Carbohydrates per Serving: 2.

Per Serving
Total Carbohydrates: 2.

Tabil Spice Mixture

Ingredients:
1 1/2 Tbsp. caraway seeds
1/4 cup coriander seeds
2 dried red chilies

Roast the spices in a dry frying pan over medium heat until fragrant. Cool and finely grind in a coffee grinder.

Liptauer Cheese

Note: This can be spread on a plate or packed into crocks and served with cucumber slices, celery sticks and radishes. If you can find the Hungarian Lipto cheese, use it in place of the feta and cream cheese.

Ingredients:
4 oz. feta cheese, crumbled
4 oz. cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
3 Tbsp. sour cream
2 anchovy fillets, mashed to a paste
1 Tbsp. finely minced green onion
1 Tbsp. Dijon mustard
1 1/2 tsp. paprika
1/2 tsp. caraway seeds smashed or bruised to release flavor
sea salt and freshly ground black pepper to taste

With a wooden spoon or handheld mixer, cream the feta, cream cheese and butter until smooth. Add the remaining ingredients and mix well.
Keeps for 2 weeks, refrigerated.

Roasted Cabbage with Bacon

Ingredients:
2 lb. head of green cabbage
1 Tbsp. extra-virgin olive oil
4 oz. good quality slab bacon, diced into 1/4-inch cubes
coarse sea salt
red wine vinegar or lemon wedges

Preheat the oven to 350°F.
Trim the stem of the cabbage and remove one layer of the outer leaves. Cut the cabbage in half, and cut each half into three even wedges. Coat a rimmed baking sheet with the oil and place the cabbage wedges 1-inch apart on the sheet. Scatter the bacon over the cabbage.
Roast the cabbage for 20-30 minutes until richly browned on the bottom. Turn the wedges over and roast for 20-30 minutes longer until the bottom is richly browned again. Remove any dried outer leaves. Sprinkle with the coarse salt and serve with vinegar or lemon wedges.

2 Carbs per serving

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