- Details
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Parent Category: Recipes
1 big eggplant
4 cups of cooked, drained chickpeas (or thawed,
previously cooked and
drained chickpeas)
4 garlic cloves, peeled.
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon black pepper
1/2 cup minced parsley
Some salt
Cook the eggplant at 375 degrees for 45 minutes.
(Stab it a few
times with a fork first.) Take it out and let it
cool. (I chop it up a
bit so it cools faster.) Remove the peel from the
eggplant. Toss the
eggplant, along with the other ingredients, into a
food processor, and
let 'er rip until the consistency is smooth.
