Roti with black-eyed pea hummus, eggplant puree, and carrot curry puree from Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day (page 158) by Alexander Smalls and JJ Johnson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanut butter for a portion of tahini, Italian eggplants for Japanese eggplants, and chili powder for harissa powder.

  • sarahkalsbeek on January 14, 2022

    This note is just for the roti: These were very tasty and easy to make. I do wish there was better instruction for what size to roll these out to. I didn't roll them big enough, so they ended up not quite as thin as I think they should have been. Also, next time I'd divide the dough into more than six roti... 1/6 of this recipe was a LOT of bread for one person! All said, very delicious. Served it with a pumpkin and chickpea coconut curry (recipe from NYT).

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