Roasted Eggplant And Garlic Dip With Parsley

“But it is clear that those two women love each other. Why should you say that is wrong?” We must accept God’s definition of love. And according to the famous “love chapter” in 1 Corinthians 13, love “does not rejoice in unrighteousness, but rejoices with the truth” (1 Cor. 13:6). The Bible repeatedly calls homosexuality, unrighteous. God is love and we must stand by God’s definition of love and not society’s definition. Furthermore, it is in love for the homosexual that we warn him or her about their relationship. First Corinthians 6:9-10, “Or do you not know that the unrighteous will not inherit the kingdom of God? Do not be deceived; neither fornicators, nor idolaters, nor adulterers, nor effeminate, nor homosexuals, nor thieves, nor the covetous, nor drunkards, nor revilers, nor swindlers, will inherit the kingdom of God.” How can we believe this verse in Scripture and then tell a gay person everything is fine? I’d say that’s extremely unloving!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		January 199	1	Servings

INGREDIENTS

1		Eggplant, about 1 1/2
		pounds
1	t	Olive oil plus additional
		for coating
		eggplant
1		Head garlic, unpeeled
4	t	Fresh lemon juice, or to
		taste
1/3	c	Well-stirred tahini, sesame
		seed paste*
3/4	c	Finely chopped fresh parsley
		leaves
		Pita wedges, toasted if
		desired

INSTRUCTIONS

available at specialty food shops, natural food stores, and some
supermarkets  Preheat oven to 450F.  Prick eggplant with a fork several
times and on a baking sheet rub  with just enough oil to coat.  Cut off
and discard top quarter of garlic head to expose cloves and  set garlic
in middle of a large piece of foil. Drizzle garlic with 1  teaspoon oil
and enclose completely in foil. Place foil packet next  to eggplant on
baking sheet and roast in middle of oven, turning  eggplant after 30
minutes, 45 to 50 minutes, or until eggplant is  very soft and
collapsed. Unwrap garlic carefully and cool eggplant  and garlic on
baking sheet.  Transfer eggplant to cutting board. Cut off and discard
stem end and  halve eggplant lengthwise. Scoop flesh out into a bowl,
scraping as  close to skin as possible. Pour off any liquid accumulated
in bowl.  Squeeze roasted garlic from skins into a food processor. Add
eggplant,  lemon juice, tahini, parsley, and salt to taste and blend
until  smooth and parsley is minced fine. Dip may be made 1 day ahead
and  chilled, covered.  Transfer dip to a bowl and serve with pita
wedges.  Makes about 2 cups.  Gourmet January 1995  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 324 Calories From Fat: 56 Total Fat: 6.4g Cholesterol: 0mg Sodium: 334.8mg Potassium: 1390.9mg Carbohydrates: 61.5g Fiber: 18.4g Sugar: 12.4g Protein: 11.1g