–salmon (the size of 3 decks of cards)
–parsley (fresh if possible)
–chickpeas (one-half can)
–slaw (one-half package)
–salt and pepper
–tomato (one-half per portion)
–eggplant (1 medium)
–tomato sauce (one-fourth can)
–onion (one-half medium)
–red wine (cooking wine is fine)
–Triscuits (or other crackers)
1 – Wash eggplant with soap and water, and then use a fork to pierce the skin all over. Cook in microwave on a plate on high for 5 minutes on one side; then turn over and cook for 5 minutes on the other side. Let cool (in microwave or in refrigerator).
2 – Cut off stem of the eggplant, and then cut open the eggplant lengthwise. Rake out the pulp of the eggplant onto a cutting board. Discard the skins. Cut the pulp two ways across. Place in a mixing bowl. Season with salt, pepper, garlic powder, 2 tablespoons of red wine, tomato sauce, parsley, and olive oil. Stir well. Refrigerate until cool.
3 – Place the salmon in a covered baking dish. Add a little water. Season with paprika, garlic powder, olive oil, and parsley. Set aside.
4 – Add one-half package of shredded cabbage (slaw) to a mixing bowl. Pour in one-half can of rinsed chickpeas. Chop one-half onion. Season the slaw with cumin, coriander, salt, pepper, olive oil, and mayonnaise (2 tablespoons).
5 – Cut a tomato in half. Place in covered baking dish. Season with salt, pepper, paprika, and garlic powder. Cook for 2 minutes in the microwave on high.
6 – While serving eggplant appetizer with crackers, cook salmon for 4 and one-half minutes on high in the microwave. When finished, test to be sure that center is done. If not, continue cooking for 1 minute more.
7 – Serve the salmon and tomato hot, and the slaw cold. Serve the eggplant appetizer cold.
–salmon and tomato adapted from Real Simple; slaw adapted from the web site “serious eats”; eggplant recipe original.