> close-up
and stir in all the remaining ingredients except the parsley. Spoon the mixture into the eggplant halves, pressing it in and mounding it high.
COOL-OFF CRAFT SHIPSHAPE SAILBOATS, p. 21 For the snuggest fit, insert the ship’s mast between straps of electrical tape that are set just a couple of inches apart.
4. Arrange the eggplants in the prepared pan and bake for 40 minutes. Garnish with fresh parsley. PER SERVING: 283 calories, 13g protein, 16g fat, 6g sat. fat, 27g carbs, 9g fiber, 964mg sodium
CREAMY TOMATO CUCUMBER CUPS, p. 34 INGREDIENTS
1 large English cucumber, ends trimmed ½ cup plain Greek yogurt 2 tbsp. tahini 2 tsp. lemon juice ¼ tsp. ground cumin 1 garlic clove, minced Salt and pepper 2 plum tomatoes ACTIVE TIME: 15 MIN. TOTAL TIME: 15 MIN. MAKES: 12 SERVINGS
1. Slice the cucumber crosswise into 12 1-inch-thick rounds. Scoop out the center of each to form a cup. 2. In a bowl, stir together the yogurt, tahini, lemon juice, cumin, and garlic. Season with salt and pepper to taste. 3. Halve each tomato and use your fingers to scoop out and discard the pulp and seeds. Dice the halves, reserve 2 tbsp., then stir the rest into the yogurt mixture.
Baby Eggplant Boats
> recipes
LET’S EAT!
Creamy Tomato Cucumber Cups
PER SERVING: 31 calories, 2g protein, 2g fat, 0g sat. fat, 3g carbs, 1g fiber, 54mg sodium ACTIVE TIME: 15 MIN. TOTAL TIME: 55 MIN. MAKES: 4 SERVINGS
BABY EGGPLANT BOATS, p. 32 INGREDIENTS
2 baby eggplants (about ½ pound each) 3 plum tomatoes, quartered 2 garlic cloves 1 (15-oz.) can chickpeas, drained ¼ cup pine nuts 1 cup crumbled feta 1 tsp. dried oregano 1 tsp. lemon juice ½ tsp. salt Fresh chopped parsley
AUGU S T 201 5
78
4. Distribute the tomato filling evenly among the cups. Top each with a few pieces of the reserved tomato.
1. Heat oven to 400°. Coat a 9-inch square cake pan with cooking spray. 2. Trim off and discard the stem end of each eggplant, then halve them lengthwise. Trim off a thin slice from the rounded side of each portion so that it sits flat. Working over a bowl, hollow out the center of each eggplant, reserving the flesh. 3. In a food processor, pulse the reserved eggplant, tomatoes, and garlic until finely chopped. Transfer the mixture to a bowl
> #familyfunsocute
POST YOUR CUTE PICS We want to see your creations! Share a picture of a FamilyFun craft or recipe you’ve made via the So Cute! tab on our Facebook page, or tweet or Instagram it using #familyfunsocute. (Please accept your tweet or Instagram entry on the So Cute! gallery on our Facebook page.) If your photo appears in the magazine, we’ll pay you $100.
