Guest guest Posted December 8, 2004 Report Share Posted December 8, 2004 1 eggplant( roasted ) 3 15 oz cans Garbanzo beans (chickpeas) -- rinsed and drained 5 cloves garlic cloves (1/2 head) roasted 5 cloves garlic cloves (1/2 head) chopped 2 ounces lemon and/or lime juice 3/4 cup tahini or more 1 teaspoon Mild New Mexican Chile Powder 1 teaspoon Chipotle powder 1 teaspoon Smoked red Savina powder (Mild to Wild) 1 tablespoon Ground cumin to taste pepper to taste 1/4 bunch cilantro chopped Cut the eggplant lengthwise in half and place skin side up in broiler. Roast until skin blisters, then turn cut-side up for a few more minutes until cooked through. Remove and cover in a plastic bag until needed. Roast half the head of garlic at the same time. Individual cloves with skin on. Peel the roasted and fresh garlic and put in blender or food processor. Add the chickpeas and tahini (I pour off some of the oil separated from tahini to reduce the oil content). Peel the eggplant and add it, the New Mex and Chipotle powders, lemon juice, cumin, pepper and some cilantro and blend until smooth. Adjust texture and taste with tahini and lemon juice, and various powders. Set some aside 1/3 or so and add the Savina Powder. Quote Link to comment Share on other sites More sharing options...
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