Eggplant Hummus

Eastern Sizzle

0.5 cup 125 ml   Garbanzo Beans, canned
3 tbsp 45 ml   Olive Oil
1 tbsp 15 ml   Rosemary
2 tsp 10 ml   Tahini (Sesame Seed Paste)
2   Garlic Cloves
1 tbsp 15 ml   Lemon Juice
1 large   Eggplant
0.25 cup 60 ml   Flat Leaf Parsley, chopped
1 tsp 5 ml   Cracked Black Pepper
1. Halve eggplant, and then score the inside flesh several times in a square pattern. Rub the eggplant with half of the olive oil (a tablespoon and a half), and dust with a little salt. Place in a 350*F degree oven and bake for an hour and a half, or until the flesh is very soft and tender.

2. Cool the eggplant and scoop out the flesh. Whirl the eggplant, the garbanzo beans (drained and rinsed), the remaining tablespoon and a half of olive oil, the lemon juice, tahini, rosemary, and black pepper together in a food processor or blender until uniformly smooth.

3. Wash and finely chop the parsley. Transfer the hummous into a serving bowl, and gently fold in the parsley. Serve with veggies and tortilla chips.