Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Eggplant (abt. 1lb.) -and rinsed
2 Heads garlic (10-12 cl. 2 tb Lemon juice
-each) 2 ts Olive oil
1 tb Water 1/2 ts Salt
1 cn (15 oz) chick peas, drained 1/2 ts 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.

BHG Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-13-95

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