| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Vegetarian | Dip | 16 | Servings |
INGREDIENTS
| 1 | lb | Chick peas, soaked and |
| cooked | ||
| 1 | or- | |
| 2 | Whole eggplants | |
| roasted at 350 for about | ||
| hour peeled roughly | ||
| chopped | ||
| 1 | up to | |
| 2 | Heads roasted garlic, roast | |
| with the eggplant | ||
| 1 | Lemon, juice of | |
| Salt to taste |
INSTRUCTIONS
1 Date: Mon, 13 May 1996 10:53:32 -0400 From: [email protected] (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.
A Message from our Provider:
“You can fool yourself. You can never fool God”