Yield: 1 servings
Measure | Ingredient |
---|---|
1 medium | Eggplant (abt. 1lb.) |
2 \N | Heads garlic (10-12 cl. each) |
1 tablespoon | Water |
1 can | (15 oz) chick peas, drained and rinsed |
2 tablespoons | Lemon juice |
2 teaspoons | Olive oil |
½ teaspoon | Salt |
½ teaspoon | Ground cumin |
Trim ends of eggplant and prick skin with fork. Place eggplant on a microwave safe plate. Place garlic in a 6 oz. microwave safe custard cup. Add water to custard cup; cover with vented plastic wrap. Place garlic in microwave with eggplant. Microwave on high 8-10 minutes or til eggpllant and garlic are very tender, rearranging dishes once.
Let stand 15 minutes or until cool enough to handle. Halve eggplant lengthwise and scoop out interior with a spoon; discard peel. Remove garlic pulp from skins; discard skins. Place eggplant, garlip pulp, chick peas, llemon juice, olive oil, salt and cumin inblender and blend until almost smooth, scraping down sides as needed. Transfer to a bowl; cover and refrigerate. Use as dip or spread with vegetables and toasted pita wedges. 2 cups; 20 servings.
Per serving: 19cal., 1g fat, 0mg chol., 74mg sod., 3g carb., 1g fiber, 1g pro., and no exchanges.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-13-95