Yield: 1 Servings
|2 tablespoons||Lime or lemon juice|
|2||To 5 cloves crushed garlic|
|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@....