Archive for October, 2007

Ingredients

1 large eggplant

1 can chickpeas (garbanzo beans), drained

3 cloves garlic

1/4 cup lemon juice

3 tbsp tahini

dash sea salt

1/4 cup olive oil

tbsp fresh chopped parsley (optional)

Directions

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.

Allow to cool slightly, scoop out inside of eggplant and get rid of skin.

In a blender or food processor, combine eggplant, chickpeas, garlc, tahini, and sea salt and blend until smooth.

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This week I am still in Oklahoma without all of my editing equipment. So you will here the podcast without the music, intro, and the rest. But you will get good content all the same.

Every month weare going to have our listeners and experts in the Natural Health and Vegan fields come on the Vegan Family Living Podcast and share with me in a Q&A session.