| 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: 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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