Ff baba ghanoush

Yield: 1 Servings

Measure Ingredient
2 mediums Eggplants
2 tablespoons Lime or lemon juice
2 To 5 cloves crushed garlic
(to taste)
¼ teaspoon Cumin
Salt to taste

pierce the eggplants and roast, whole, in a 350 oven until they collapse and the skins are turning crispy. scoop out the eggplant flesh into a blender. add remaining ingredients except salt. puree until completely smooth and fluffy. taste, add salt and blend again until you like it.

Posted by Libby <eac9m@...> to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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