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Contributed by:
 Sunshine

Ingredients: 1 1/2 cups (1 medium) eggplant (1 block carb) 8 cherry tomatoes (about 1/2 block) 1 teaspoon olive oil Curry and pepper to taste 1 /2 blocks of fruit for dessert

Directions:

• Simply cut off end of eggplant at flower side. Cut eggplant into one-fourth inch slices.

• "Paint" a sheet of aluminum foil with small amount. of olive oil. Lay eggplant pieces and halved cherry tomatoes on aluminum foil in pre-heated broiler.

• Sprinkle veggies with black pepper and curry to taste. Broil for 2-3 minutes, turn eggplant slices with tongs, paint with remaining olive oil, and continue to broil another 2-3 minutes. They should turn slightly brown and curl up a bit on the edges, the tomatoes will brown and be quite soft.  The eggplant becomes soft and very creamy.

• Serve with salmon fillet (4 1/2 ounces for three blocks), baked in the oven (450 degrees) while the veggies are cooking.

• Have fruit for dessert . Bon appetit!