PAPRIKA TILAPIA / SESAME EGGPLANT DIP / SQUASH AND ONIONS WITH FAUX BACON

–tilapia (the size of 3 decks of cards)

–paprika

–salt and pepper

–olive oil

–eggplant (medium)

–sesame seeds (bottled)

–feta cheese

–parsley (fresh if possible)

–squash (3 young, small, and tender)

–onion

–Bac’n bits (soy bacon)

 

1 – Cook the eggplant ahead of the meal, so that it has time to cool before preparation.  To prepare in microwave, cook 5 minutes on one side; then turn over and cook 5 minutes on the other side.  When cool, slice downward lengthwise.  Remove seeds and rake the eggplant onto a cutting board.  Cut 2 ways, repeatedly.  In a mixing bowl, add half a small carton of feta cheese, one-half cup of fresh parsley leaves, cut (or 2 tablespoons dried), a generous sprinkling of sesame seeds, salt, pepper, and olive oil to season.  Refrigerate.

2 – Place tilapia in covered baking dish.  Sprinkle with generous amount of paprika, then salt and pepper, and olive oil.  Add a tiny amount of water to the bottom of the dish.  Set aside.

3 – Peel and cut squash and onion.  Place in a covered baking dish.  Salt, pepper, and add Bac’n pieces to taste.  Season with olive oil.  Cook on high in microwave for 4 minutes.

4 – Serve the eggplant with crackers as an appetizer.  Meanwhile, cook the tilapia on high for 4 minutes.

5 – Serve tilapia hot and squash warm.

–eggplant adapted from Real Simple; tilapia adapted from Pierre Franey’s 60 Minute Gourmet; squash adapted from my mother’s recipe.

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