1 lb. ripe plum or roma tomatoes, diced ½ Cup Udo's Oil Blend 1 Tbsp. balsamic vinegar 1 large clove garlic, minced or crushed 10 fresh basil leaves, chopped coarsely 1/8 Tsp. sea salt freshly ground pepper to taste loaf of fresh baked country bread, sliced

In a small bowl, combine tomatoes, oil, vinegar, garlic, basil, salt, and pepper. Mix well, cover, and let marinate in fridge for 1-2 hours.

Wrap bread in foil and warm in oven. Spoon tomato mix on to each bread slice, cut slices in half, and serve.

by Usha Menard . . . (Makes approx. 4 cups)

The oil in this recipe enhances the taste of roasted eggplant that makes this dish such a delight.

6 medium eggplants, ~1¼ pounds each ¼ Cup fresh squeezed lemon juice 4 Tbsp. Udo's Oil Blend 5 Tbsp. tahini 4 cloves garlic, crushed or minced 3 Tsp. salt pinch freshly ground pepper chopped parsley

Roast the eggplants in the oven for about 30-35 minutes at 400 degrees, until soft or shriveled. Let them sit out on the counter until they are cool to the touch.

Slice open each eggplant and remove most of the seeds, placing the flesh in a medium bowl. Scrape the remaining flesh from the skin. Discard seeds and skin. Blend eggplant on low power, allowing some texture to remain. Transfer back to medium bowl.

Add lemon juice, Udo's Oil Blend, tahini, garlic, salt and pepper.
Mix well. Top with chopped parsley.

Use as a dip with your favorite vegetables or bread.