Dawn is hands-down one of the finest cooks I know, so I went to her as I observed the food that I prepared was not as awesome in flavor. I was cutting back on salt and reducing the amount of oil, and the results were not enticing.

I asked her how I could ramp up on flavor, without sacrificing the low-salt, lower-oil benefits. She proceeded to give me these recipes, just reeled them off; I had to type fast to keep up..

Roasted Eggplant Dip by Dawn
Preheat oven to 400

1 large eggplant, peeled, cut in 1/1/2” cubes
1 red onion, peel, cut in chunks
3-4 garlic cloves, peeled
2 red peppers, seeded, cut in chunks
2 T tomato paste

Toss with:
a little bit of salt; a bit more pepper
olive oil on eggplant
a little more salt, only on the eggplant,
will cut its bitterness

Roast vegetables and garlic cloves on rimmed baking sheet (stainless steel is best)

“Throw like a dog’s breakfast” into the oven at 400 degrees
for 25 minutes then flip

Cool for a few minutes
Throw in food processor with 2T tomato paste

Serve with cucumbers, celery, carrot, red bell pepper
or toss with lentils or past
or use instead of mayonnaise

Dawn prepares Roasted Eggplant Dip

Dawn prepares Roasted Eggplant Dip

Roasted Cauliflower by Dawn

Shove whole peeled cloves of garlic in cauliflower cracks

Drizzle w/olive oil and fresh ground pepper

Roast in stainless steel rimmed baking sheet at 400 for 40 minutes

Dawn says it tastes amazing!

This can be mashed and sweetened up just a tad with currants