INGREDIENTS

INSTRUCTIONS

Preheat the oven to gas mark 5/375F/190C. Prick the skins of the
aubergines with a carving fork and bake in the oven for one hour, or
until flesh is soft. Remove and allow to cool so you can handle them
without burning your hands. Cut in half and scoop out the flesh into  a
bowl. Mash with a fork. You may prefer to use a food processor, but  i
like the rough finish achieved with a fork.  Crush the garlic cloves
with a hard blow from your hand on the back  of a large sharp knife and
then chop the pulp finely. Add this, along  with the tahini, lemon
juice and parsley, to the aubergine. Stir  everything thoroughly, and
add enough olive oil to give a rich thick  consistency. Season with
salt and pepper and serve with warm slices  of pitta bread or hot
toast.  Source: Hugo Arnold, Evening Standard, UK  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus is faithful. Who can you trust so fully?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 72
Calories From Fat: 60
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 4.4mg
Potassium: 38.4mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 1g