| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Vegetarian | All, Appetizers, Side dishes | 12 | servings |
INGREDIENTS
| 2 | md | Eggplant; whole |
| 2 | tb | Lemon juice |
| 2 | Cloves garlic | |
| 1 | tb | Tahini |
| 1/4 | ts | Cumin |
INSTRUCTIONS
pierce the eggplants and roast, whole, in a 350 oven until they collapse and the skins are turning crispy. scoop out the eggplant flesh into a blender. add remaining ingredients puree until completely smooth and fluffy. taste, add more seasonings if needed for individual taste and blend again until you like it. Cuisine: "Vegetarian" Serving Ideas : Serve with warm pita or crisp Veggies NOTES : May use 2 to 5 cloves of garlic according to taste. lemon or lime juice is fine. To reduce fat calories even further pour oil off Tahini before using for the first time. Or leave it out of recipe. Posted to fatfree digest by "Nancy Adkins" <nadkins@dmv.com> on Oct 5, 1999, converted by MM_Buster v2.0l.
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