–cod (size of 3 decks of cards, one-half pound)
–salt and pepper
–eggplant (small, fresh)
–basil (fresh if possible)
–tomato (3 slices, fresh, large)
–onion (1, divided)
–black olives (one-half small can)
–corn (frozen, 1 package)
–milk (dairy, almond, or soy)
–eggs (2, medium)
–cornbread stuffing (3 tablespoons)
1 – Ahead of time, pierce the eggplant with a fork all-around. Place on a plate. Microwave for 4 minutes; then turn over and microwave for 5 minutes more. Let cool, either on the counter or in the refrigerator. Then cut the eggplant vertically and scoop out the pulp. On a cutting board, cut the eggplant two ways, then place the pulp in a mixing bowl. Dice 3 slices of tomato and one-half onion, and place in the bowl. Add one-half can of black olives. Season with salt, pepper, basil, garlic salt, and olive oil. Stir well. Refrigerator until time for dinner.
2 – Place the cod in a covered baking dish. Drench with lemon juice. In a small bowl, measure 3 tablespoons of mayonnaise and 2 tablespoons of pesto paste. Season with salt and pepper. Stir vigorously. Spoon the sauce over the cod. Set aside.
3 – Puree 1 cup of corn (thawed), 2 eggs, one-half cup milk, one-half cup of Parmesan cheese, and 3 tablespoons of cornbread stuffing in a food processor. Empty into a wide-mouthed, covered baking dish. Slice one-half onion and place in a small baking dish. Add water to cover. Microwave for 5 minutes. Add 1 cup of corn and the onion to the corn pudding. Season with olive oil. Stir well. Microwave for 5 minutes. Remove from oven and stir. Then microwave for 3 minutes more.
4 – Microwave the cod for 6 minutes.
5 – Serve the eggplant dip as an appetizer; then serve the cod with the corn pudding as a side.
–cod adapted from Instant Gourmet (Ceil Dyer, author); corn pudding adapted from Real Simple; eggplant original.