CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Vegetarian |
Dip |
16 |
Servings |
INGREDIENTS
1 |
lb |
Chick peas; soaked and cooked or- |
2 |
md |
Whole eggplants; roasted at 350 for about 1 hour; peeled, roughly chopped (up to) |
2 |
|
Heads roasted garlic; roast with the eggplant |
1 |
|
Lemon; juice of |
|
|
Salt to taste |
INSTRUCTIONS
Date: Mon, 13 May 1996 10:53:32 -0400
From: jrg14@cornell.edu (Jan Gordon)
Blend in batches in food processor, add liquid from peas as necessary for
consistency.
My favorite way to eat this is as a sort of appetizer platter (tho I make
it a meal!) including pita wedges, sliced cucumbers, sliced sweet onion and
slices of ripe summer tomatoes. YUM Of course, it is great as a sandwich
filling, too. If you really need that sesame taste, add a drop or two of
toasted sesame oil to the top of the dip, the fragrance will be divine.
FATFREE DIGEST V96 #133
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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