No more puff pastry. No cheesy dips. No mini eggrolls.

Here are the recipes for the light and tasty appetizers food writer Susan Semenak served up in the studio. They are easy to prepare and beautiful to serve. And they won't put a dent in the diet.

Roasted Eggplant Dip with Pita Crisps

Makes 1 cup dip

For eggplant:

  • 1 large eggplant
  • 1 clove garlic, crushed
  • 1 teaspoon olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • Salt and freshly grated black pepper
  • 3 tablespoons chopped fresh mint
  • Pomegranate seeds, for garnish

For pita crisps:

  • 6 medium-size pita breads
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 teaspoon dried Italian spices

Preheat oven to 375F. Pierce whole eggplant with a knife or fork then roast on a baking sheet for 45 minutes, or until tender.

Meanwhile, cut pitas in half, pull the top and bottom halves apart and cut into wedges. Lay in a single layer on an oiled baking sheet and brush with olive oil seasoned with salt, pepper and Italian spices. Bake until crisp and lightly browned, about 8 to 10 minutes.

When eggplant is cool enough to handle, peel and remove seeds. Chop finely and combine with garlic, olive oil, lemon juice, salt, pepper and mint. Toss with pomegranate seeds and serve with pita crisps.

 

 

Shiitake Mushroom Brochettes

Makes 8 brochettes

  • 2 tablespoons olive oil
  • 24 shiitake mushrooms, cleaned, and stems removed
  • Salt and freshly ground black pepper
  • 3 tablespoons finely chopped fresh parsley
  • Good quality balsamic vinegar, for drizzling

Heat oil in a large frying pan and sauté shiitake mushroom caps until crisp and golden, about 10 minutes, turning once. Add salt and pepper and parsley and stir to combine. Remove from heat and let cool slightly. Using short bamboo skewers or toothpicks, thread three mushroom caps onto each brochette. Drizzle lightly with balsamic vinegar. Serve warm or at room temperature.

 

 

Crab-stuffed Cherry Tomatoes

Makes 12 appetizers

  • 12 cherry tomatoes
  • ¾ cup crabmeat, drained and finely chopped
  • 2 teaspoons light mayonnaise
  • 2 teaspoons finely chopped chives
  • ½ teaspoon wasabi paste (optional)

Cut tops off cherry tomatoes and scoop out seeds and juice using a demitasse spoon or a grapefruit spoon.

In a small bowl, combine remaining ingredients. Fill cherry tomatoes with crabmeat. Serve cold.

 

 

Hoisin Beef Lettuce Rolls

Makes 12 rolls

  • 8 ounces thinly sliced roast beef (from the deli counter)
  • 2 teaspoons hoisin sauce (available in the Asian section at the grocery store)
  • 1 teaspoon freshly squeezed lime juice
  • 2 tablespoons finely chopped fresh coriander
  • 1 teaspoon toasted sesame seeds
  • ½ head Boston lettuce

Cut roast beef into fine slivers. In a small bowl, combine beef with hoisin sauce, lime juice, coriander and sesame seeds.

Pull lettuce apart into individual leaves. Cut out center ribs, rinse and dry with paper towel. Lay a teaspoon of filling in the center of each lettuce leaf and roll up, fastening with a toothpick. Serve chilled.