Eggplant & Chickpea Puree

Health: Store raw food separately from cooked foods to avoid 
               contamination.
                               Eggplant & Chickpea Puree

1.                                    Easy and Quick recipe

                                      Ingredients
          Eggplants  2 large      Garlic cloves  4
            Olive oil    4 tablespoons   Lemon juice   2 tablespoons
           Well drained chickpeas  450 g    Salt and black pepper

            Red chili  2 teaspoons

                                          Method

   Cut the eggplants in half lengthwise and brush all over with olive oil.Place on a baking tray and bake in a moderate 180 degree c until the flesh is soft or tender. Scrap the flash from the skin and put in a food processor with well drained chickpeas. Add cloves of garlic.lemon juice, red chili and 3 tablespoons olive oil to process the mixture to a smooth paste. 

           Season with salt and pepper and serve.