Thursday, February 17, 2011

Roasted Eggplant Hummus

-1 eggplant (cut into 2 inch pieces --you can leave the skin on-- drizzled with oil & salt and pepper)
-1/2 t salt
-1/4 t fresh ground pepper
-1 can of garbanzo beans
-1 T fresh parsley
-3 T fresh lemon juice
-1 clove of garlic
-About 1/3 c olive oil

Preheat oven to 450 and roast eggplant for 20 to 25 minutes.
In food processor combine cooled eggplant and other ingredients

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