I made an epic dinner last night in the hopes of impressing the stepson’s girlfriend. I was really happy with the way it turned out, and I got compliments galore on everything (result!)!

Roasted Aubergine and Chickpea Soup
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Ingredients
  1. 2 medium aubergines (eggplants), peeled and cut into 1-inch pieces
  2. 1 small yellow onion, diced medium
  3. 2 garlic cloves, unpeeled
  4. 6 teaspoons extra-virgin olive oil
  5. Coarse salt and ground pepper
  6. 1 can (15.5 ounces) chickpeas, rinsed, drained, and patted dry
  7. 4 cups low-sodium vegetable broth or water
  8. Fresh oregano (optional)
  9. Plain yogurt (optional)
Instructions
  1. Preheat oven to 200C/400F. In a large bowl, toss together aubergine, onion, garlic, and 4 teaspoons of the olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil. Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.
  2. Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh oregano and plain yogurt, if desired.
Adapted from Martha Stewart
Adapted from Martha Stewart
The Pescetonian http://pescetonian.co.uk/
Salmon Cakes
Serves 8
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Prep Time
15 min
Total Time
1 hr 15 min
Prep Time
15 min
Total Time
1 hr 15 min
For the Salmon Cakes
  1. 2 pounds skinless salmon fillet
  2. Coarse salt and ground pepper
  3. 1 teaspoon hot sauce, such as Tabasco
  4. 1/2 cup plain dried breadcrumbs
  5. 1/3 cup chopped fresh parsley
  6. 1/4 cup light mayonnaise
  7. 1/4 cup Dijon mustard
  8. 2 large eggs, lightly beaten
  9. 2 tablespoons fresh lemon juice
For the Lemon-Herb Sauce
  1. 1/4 cup light mayonnaise
  2. 1/4 cup reduced-fat sour cream
  3. 2 tablespoons fresh lemon juice
  4. 2 teaspoons chopped fresh parsley, dill, or cilantro
  5. Coarse salt and ground pepper
Additional Flavorings (Choose One)
  1. 3 tablespoons prepared horseradish
  2. 2 tablespoons minced capers
  3. 1 teaspoon hot sauce, such as Tabasco
  4. 2 tablespoons minced pickled jalapeno chile
Instructions
  1. Preheat oven to 200C/400F. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.
  2. In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.
  3. Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.
  4. Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
  5. Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.
Adapted from Martha Stewart
Adapted from Martha Stewart
The Pescetonian http://pescetonian.co.uk/
This meal was really delicious. I have enough soup left over for lunch today, which I look forward to. Next time I make the fishcakes, I’ll make double the recipe and freeze them once the patties are formed. They would make great last-minute meals.

I served this with a simple wild rice and roasted green vegetables (mixture of asparagus, green beans and bok choy).

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