| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Digest, Jan., Fatfree | 1 | Servings | |
INGREDIENTS
| 2 | md | Eggplants |
| 2 | tb | Lime or lemon juice |
| 2 | To 5 cloves crushed garlic | |
| (to taste) | ||
| 1/4 | ts | Cumin |
| Salt to taste |
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 except salt. puree until completely smooth and fluffy. taste, add salt and blend again until you like it. Posted by Libby <eac9m@poe.acc.virginia.edu> to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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