On Dec 13, 9:19 am, Dawn > wrote:
> I'm planning my New Year's cocktail party and trying to find recipes
> for vegetable appetizers beyond the tray of cold celery and carrot
> sticks. [snip]
>
> I'll probably have some good olives and cheese, and some kind of
> stuffed mushroom. Does anyone have suggestions for other vegetable
> snacks I could serve? They don't necessarily have to be finger foods.

How about this Baba Ghanouj from the Greens restaurant cookbook?
Serve it with crackers or pita bread. -aem

2 globe eggplants
3 TB olive oil
2 TB roasted tahini (sesame paste)
1 garlic clove, minced
1/2 teaspoon cumin seed, toasted (in a dry pan) and ground
juice of 1 lemon (NOT the fake stuff)
3/4 teaspoon salt (don't skimp on this without careful tasting)
cayenne pepper to taste, say two pinches
1 TB chopped fresh cilantro

Cut eggplants in half lengthwise, brush cut sides with olive oil,
roast on a baking sheet cut side down at 375°F until soft, about 35
minutes. Drain in a colander for 15 minutes, then scoop the flesh out
into a bowl.

Combine all the remaining ingredients except the cilantro with the
eggplant in a food processor, pulse until mixture is somewhat smooth
but retains some texture. [absent a food processor, chop the eggplant
by hand and combine well with the mixture]

Allow the mixture to sit for an hour at room temp, then taste
carefully and season with more lemon juice, salt and cayenne. Stir
the clantro in and serve.