Chickpea and Eggplant Spread

(2 votes)

1 pound dry chickpeas
2 medium eggplants
juice of two lemons
1 clove fresh garlic, crushed, or 1 head
roasted garlic*

Salt to taste In advance: Soak and cook chickpeas until quite tender; drain and reserve liquid. Bake whole eggplants in 375 degree oven until skin is black and all is very tender; let cool and peel of blackened skin.

To prepare: puree chickpeas and eggplant until smooth; may need to do it in batches. Add liquid if necessary to make the right consistency. Mix in lemon juice, garlic, and salt to taste. This makes a lot.

*To roast a head of garlic, stick garlic into the oven with the eggplant.



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