Ease of Preparation: Average
Preparation Time: 10 minutes
Cook Time: 40 minutes
Yield: 2 cups
2 lbs eggplants
1 Tbsp lemon juice
½ tsp salt
1/2 Tbsp edible organic green tea leaves (ground)
1 tsp crushed garlic
Photo courtesy of WFIU Public Radio
Preheat oven 400 degrees F.
Prick and roast eggplant until it is extremely soft inside. Remove and cool then split open and gently scrape the seeds out. Pull away the skin, drain the liquid and chop the pulp in ½ inch cubes.
Score (do not cut) the outer skin of the pomegranate into quarters then place the pomegranate in a large bowl filled with water, gently pull the skin off and remove the seeds. Drain off the water and discard the outer skin. Place the seeds over a sieve (reserve ¼ cup of seeds for garnish if desired) and press out the juice with your hands (Discard seeds and pulp after).
In a glass bowl, mix eggplant with the pomegranate juice, salt, lemon juice, garlic and edible organic green tea leaves. Pulse in food processor until smooth but not mushy.
*Serve with pita chips.
We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”