For this dip we use the same recipe of but subsitute the 1 can of chickpeas with about

1 1/2 cup of cooked eggplant.

Here is the way to cook the Eggplant:

Grill one medium size eggplant on all sides under a broil

( i do it on the barbecue outside) until burned from outside

and tender to the touch from inside(about 20 min.).

Cut open the eggplant and scoop out flesh with a spoon

(be carefull it will be hot). Cool down for a little bit and puree

it in blender as recipe says...

For this recipe we need:

• 1 lb grape leaves (about 2 cans)
• 1 cup rice
• 1/2 lb ground beef
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 2 cups water
• 1/4 teaspoon pepper

Preparation:

In a bowl Mix rice, meat, salt, peper & lemon juice.

Take one leaf spread it on a flat surface.

Put about 1 teaspoon meat mix, the long way on the leaf,

wrap like roll, and place in the pot. Do that with all the leaves.

put a dish on top of the rolled up leaves inside the pan

(this way the leaves won't open up during cooking). Cover leaves with water

Cover and cook about 1/2 hour.

Serve hot or cold (6).