2 large eggplants, whole
With 3 cloves garlic, peeled & whole
Roast eggplant and garlic at 350 degrees for 1 hour on a baking sheet
Remove from oven. Cut off tops of eggplants and slice open. Scrape inside of eggplant out with a spatula. Place eggplant without skin and roasted garlic in blender.
3 oz. cream cheese
2 tbl (heaping) Greek Honey Yogurt (Trader Joes)
Few leaves each parsley & mint
Juice 1 whole lemon
¾ cup olive oil
1 ½ tsp sea salt
Pinch of cumin
Mix all ingredients in the blender
Serve warm or chilled with pita. Makes 7 cups.
Cut 2 pieces of pita into 4 inch triangles. Adjust amount to suit. Drizzle olive oil and sea salt on pita. Toast in oven at 400 degrees for 10 minutes.
¾ cup mint tea leaves
1 ½ tsp orange blossom water or rose water
2 tsp sugar
3 ½ cups water
Bring water to boil. Pour hot water over mint, floral water and sugar into teapot with strainer. Serves 2
Serve with quartered navel orange