| 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
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”