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CHEF'S BLENDER
Prick 1 medium (about 1 lb.) eggplant all over with fork. Place in baking pan, and bake at
400 ° Ffor 40 to 50 minutes, or until soft. Cool 10 minutes; peel and cut into chunks,
reserving any liquid. Place baked eggplant with liquid and remaining ingredients except
parsley and olives in blender jar. Cover and blend at High about 10 seconds, or until
smooth; scrape sides of jar if necessary. Garnish with parsley and olives, if desired.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
'i i:i 16 servings (2 tablespoons per serving).
About 70 cal, 2 g pro, 4 g carb, 6 g total fat, 1 g sat fat,
0 mg chol, 75 mg sod.
2 tablespoons ofive oil
7 /arge clove garlic, cut into
quarters
7, cup tahini (stir weft before
measuring)
73 cup/emon juice
72 teaspoon salt
Chopped fresh parsley,
if desired
Ofives, if desired
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