–cod (size of 3 decks of cards, one-half pound)
–almonds (crushed in food processor, 2 tablespoons crushed)
–parsley (fresh if possible)
–Promise margarine (heart healthy)
–small yellow Dutch potatoes (half a package, fresh)
–dill (fresh if possible)
–salt and pepper
–Japanese eggplant (3, fresh)
–tomato sauce (one-fourth cup, canned)
–banana pepper (1 inch, chopped finely)
–Vidalia onion (one-half)
–sugar (1 teaspoon)
–crackers (for eggplant dip)
1 – Wash the Japanese eggplants, and then pierce all around with a fork. Line up the three eggplants on a plate, and then microwave for 5 minutes on high; turn over and microwave for 5 minutes more. Let cool (in the refrigerator if in a hurry). When eggplants have cooled, cut off the stem, and then cut lengthwise. Rake out the pulp, discarding the skin. Cut the pulp from the eggplants two ways on a cutting board. Place in a mixing bowl. Add to the bowl one-fourth cup of tomato sauce, 1 inch of banana pepper chopped finely, one-half Vidalia onion chopped finely, garlic salt to taste, and 1 teaspoon of sugar. Stir well. Place in a serving bowl and then refrigerator until time for dinner.
2 – Wash the Dutch potatoes, and then cut in 2 pieces any that are larger than an inch. Place in a covered baking dish with 1 inch of water. Season with salt, pepper, dill, and olive oil. Microwave on high for 15 minutes. When finished, keep covered to preserve warmth.
3 – Place the cod in a covered baking dish with a little water. Drench in lemon juice. In a food processor, pulse about a dozen almonds until minced to make 2 tablespoons. Spread the almonds on top of the cod. Microwave 1 tablespoon of margarine for 20 seconds, covered. Pour the margarine over the cod. Chop the parsley and add on top of the cod. Microwave on high for 6 minutes, while the first course of eggplant dip is being served.
4 – Serve the Japanese eggplant dip as a first course, with crackers. Serve the cod hot, with the Dutch potatoes as a side.
–cod adapted from a trout recipe in The Best of French Cooking; other recipes original.