Cod roe, chickpeas and aubergine Dip

Ingredients

200 gr. - Chickpeas, cooked

200 gr. - Cod roe, canned

200 gr. - Baked eggplant flesh

100 gr. - Cream cheese

2 - Garlic cloves

4 Tbsp - Olive oil

Salt


Preparation

In a food processor or blender, place all the ingredients and puree.  Serve.


Source: Legumechef