Sunday, January 30, 2011

Roasted Eggplant & Garlic Humus Spread

Part One: Cook Your Eggplant
1 Eggplant Washed, Peeled And Cut Into 1/4 or 1/2 Inch Cubes
2 TBSP Extra Virgin Olive Oil
1/2 TSP Minced Garlic
1/4 TSP Sea Salt
1/4 TSP Ground White Pepper
1 TSP Diced Flat Leaf Parsley
1 Bowl
1 Baking Sheet
1 Piece of Aluminum Foil

Preheat Oven at 350
Pour Your Cut Eggplant Into Your Bowl
Add in Oil, Salt, Pepper, Garlic, & Parsley And Toss To Coat Eggplant
Spread Eggplant Evenly Onto Baking Sheet Lined With Aluminum Foil
Bake For 20 Minutes
Remove Eggplant And Cool In The Refrigerator For 2 Hours

Part Two: Prepare Humus
2 TBSP Extra Virgin Olive Oil
3 TBSP Lemon Juice
1 14.5 Oz Can of No Salt Added Chickpeas, Rinsed & Drained or Cook Your Own Chickpeas Plain 
1 Cup Fat Free Plain Greek Yogurt or Fat Free Plain Yogurt
1/4 Cup Basil Leaves
1 Cup Crumpled Feta Cheese
1 Large Bowl

Mix All Ingredients in large Bowl
Add In Cooked & Cooled Eggplant And Toss To Coat

Part Three: Blend Everything In a Vitamix, Blender or Food Processor

Use Humus As a Topping On Veggie Burgers, Dip For Vegetables, As a Spread On Paratha's, Pita's, or Besan Pancakes

Roasted Eggplant

Roasted Eggplant & Garlic Humus Spread 
Blended In My Vitamix

Whole Wheat Paratha

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