Mediterranean Vegetable Sandwiches
by the Editors of Easy Home Cooking Magazine

Makes 2 servings

Ingredients:
• 1small eggplant, peeled, halved and cut into 1/4-inch-thick slices
• Salt
• 1small zucchini, halved and cut lengthwise into 1/4-inch-thick slices
• 1green or red bell pepper, sliced
• 3tablespoons balsamic vinegar
• 1/2teaspoon garlic powder
• 2French bread rolls, halved

Preparation:
1. Place eggplant in non-aluminum colander; lightly sprinkle eggplant with salt. Let stand 30 minutes to drain. Rinse eggplant; pat dry with paper towels.
2. Preheat broiler. Spray rack of broiler pan with nonstick cooking spray. Place vegetables on rack. Broil 4 inches from heat 8 to 10 minutes or until vegetables are browned, turning once.
3. Combine vinegar, 1/2 teaspoon salt and garlic powder in medium bowl until well blended. Add vegetables; toss to coat. Divide vegetable mixture evenly between rolls. Serve immediately. Garnish as desired.

Loaded with B vitamins and magnesium which improve the flow of blood, oxygen and nutrients throughout the body, chick peas can help reduce heart disease risk. Only one cup provides 70% of the daily value for folate. Chick peas are also rich in the mineral molybdenum which detoxifies poisons in the blood stream. To stabilize blood sugar, try chick pea hummus. This week, Dr. John La Puma makes light and hearty homemade hummus from chick peas and tofu. For extra delight, add a touch of mint for sweetness, sliced radishes, and stuff inside a pita pocket. Delicious, and nutritious! May you live 100 years!

Preparation time: 12 minutes, 4 servings, 353 calories per serving, 21% from fat

Ingredients:
• 1 large garlic clove, peeled
• 1 can (15 or 16 ounces) chickpeas rinsed and drained
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dark sesame oil
• One-half teaspoon ground cumin
• One-quarter teaspoon salt
• One-half cup (4 ounces) low-fat silken tofu, such as Mori-Nu brand
• 3 tablespoons chopped fresh mint
• 4 whole wheat pita pocket bread loaves (the 6-inch size, not the little ones)
• 2 cups mesclun (assorted young salad greens)
• One-half cup thinly sliced radishes

Preparation: To make hummus: With motor running, drop garlic clove through the tube of a food processor until minced. Add chickpeas; process until finely chopped. Add lemon juice, olive oil, sesame oil, cumin, and salt; process 30 seconds. Add tofu; process until smooth. Stir in mint. Cut each pita in half; open pockets. Stuff pockets with half of salad greens and radishes; top with hummus, then remaining salad greens and radishes.

Substitutions: Cilantro may replace the mint, torn romaine lettuce may replace the mesclun, and shredded daikon (a large white radish) may replace the familiar round red radishes. Although cilantro would add that mysterious oomph – a little bit of parsley, a little bit of spice, and little bit of grassy pungency – instead of the sweet brightness of mint, they both work.

Tips: Dark or toasted sesame oil, found in the Asian section of the supermarket, replaces the traditional tahini (sesame seed paste) because the oil has a more intense flavor and fewer calories than tahini. Drizzle dark sesame oil over stir-fries or on top of veggie burgers. You’ll get just enough hint of its perfume to underline the flavor of your food.