Hummus with eggplant

by Brian
(Toronto)

* Microwave one large eggplant for five minutes.

* 4 cups of cooked, drained garbanzo beans.

* 4 garlic cloves.

* 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/8 teaspoon cayenne, 1/2 teaspoon black pepper.

* 1/2 cup minced parsley, Some salt to taste.

* Blend, adding olive oil until you have the right consistency.

* Freeze three cups. It doesn't keep more than about 3-4 days.

* I love it on my sandwiches.