(eggplant spread, makes about 2 cups)
Eggplant contains chlorogenic acid, one of the most potent free-radical scavengers found in plants. Benefits of chlorogenic acid: anti-cancer, antimicrobial, anti-LDL (bad cholesterol), and anti-viral. It is also high in fiber. If you don’t like garlic, you can modify the amount specified. This recipe comes from the book “Rawmazing” by Susan Powers.
2 – 3 cloves garlic
1/2 cup cashews, soaked for at least 6 hours
1 large eggplant, diced, frozen, and thawed
1/4 cup tahini
juice of 1/2 a lemon
2 TB olive oil
pinch of Himalayan salt
1. Start food processor and drop garlic, clove by clove, into the spinning blade. It will fine dice it and throw it on the wall of the processor.
2. Add the cashews and process until smooth.
3. Add diced eggplant, tahini, lemon juice, olive oil and pinch of salt. Process until smooth.
Enjoy with your choice of flatbreads
