| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Tahini |
| 1 |
ts |
Garlic |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Lemon juice |
| 1/2 |
c |
Water |
| 1/4 |
ts |
Cumin |
| 1/2 |
c |
Chopped parsley |
| 1 1/4 |
c |
Drained yogurt |
| 1 |
c |
Cauliflower florets; blanched til tender |
|
|
And cooled |
| 3 |
|
Radishes; thinly sliced |
| 3 |
|
Long strips Eggplant; roasted |
| 4 |
|
Italian Roma tomato halves; roasted |
|
|
Zucchini slices; roasted |
INSTRUCTIONS
In a food processor, blend the tahini, garlic, salt, and lemon juice until
the mixture thickens and lightens. Add the water and cumin and blend until
smooth. Divide this sauce into two bowls, (about 1 cup each).
To one of the bowls add the chopped parsley. To the other bowl, add the
yogurt.
Place the florets on a dinner plate and top with the parsley tahini.
Sprinkle the top with radishes.
Serve the roasted vegetables drizzled with the yogurt tahini.
This recipe yields ? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD
NETWORK - (Show # EE-2167 broadcast 07-31-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-01-1996
Recipe by: Emeril Lagasse - Adapted from Paula Wolfert
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk> on Nov
12, 1998
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