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Ff Baba Ghanoush

low-fat, middle east

2 medium eggplants
2 tablespoon lime or lemon juice
2 to 5 cloves crushed garlic
1 (to taste)
1/4 teaspoon cumin
1 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 to the Fat- Free Digest [Volume 14 Issue 27] Jan. 27, 1995. Individual recipes copyrighted by originator. FAT- Free Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á

Yield: 1 servings

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