–crab cakes (ready – prepared or make your own; use search box on this blog for a “simple dinner” recipe for crab cakes)
–broccoli (one-half head)
–eggplant (2 slices of a large eggplant)
–green onion (2 stalks, chopped)
–salt and pepper
1 – Place the crab cakes in a covered baking dish. Add a little white wine and soy sauce. Season with ginger, garlic powder, pepper, and olive oil. Drop a dab of Dijon mustard on top of each crab cake. Set aside.
2 – Cut off the stalk of the broccoli, and then cut the head into two pieces, reserving one-half for later. Cut apart the florets and upper part of the stem. Arrange in a circle in a covered baking dish. Wash and the cut off 2 slices of eggplant. Cut away from the skin, and then discard the skin. Slice the eggplant into 1-inch pieces, and then lay the eggplant in the middle of the broccoli. Wash and slice 2 stalks of green onion. Sprinkle over the top of the broccoli and eggplant. Add a small amount of white wine and soy sauce. Season with ginger, garlic powder, pepper, and olive oil. Drop dabs of Dijon mustard on top, to taste. Microwave on high for 4 minutes.
3 – Microwave the crab cakes for 2 minutes on high.
4 – Serve the crab cakes hot, with the vegetable medley as a side. I also served butter peas with Bac’n pieces (recipe, see the search box on this blog).
–vegetable medley adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; sauce for crab cakes also adapted from Giobbi.