1/4 eggplant
3 cups heavy cream
2 tbs groun unsalted, blanched pistacios
2 tbs groun walnuts
1/4 cup chopped portobello mushrooms
1/4 cup steamed and drained spinach (squeeze water out)
2 tbs ground oatmeal
1 tsp pepper
Salt to taste
Ghee* or butter
1 tsp minced chives
1 tsp minced parsley
*Ghee can be purchased at Mid-eastern stores (It's yum!)

Cut eggplant in 1" slices. Saute on medium/high in 1 tbs ghee for 2-3 minutes on each side until soft. Place slices on paper towel to absorve extra ghee. Then peel.

Lower heat to low/medium and add nuts to pan. Roast a few minutes, then remove from pan.

In 1 tbs ghee, saute mushrooms. Do not salt. When saucy and soft, take pan off heat.

Steam spinch until wilted and still bright green

Place all ingredients along with cream, pepper, oatmeal (except chives and parsley) in processor and blend well. Taste and adjust seasoning.

Add chives and parsley at the end.

Makes: 4 cups

Submitted by: Daya