| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Appetizers, Vegetables | 6 | Servings | |
INGREDIENTS
| Med Eggplant, peeled * | ||
| 1/4 | c | Tahini |
| 1 | tb | Lemon juice |
| Clove garlic | ||
| 1/4 | ts | Black Pepper |
| 1 | ds | Ground Cumin |
| 2 | tb | Sesame seeds |
| 2 | tb | Finely chopped fresh Parsley |
| 8 | minutes. |
INSTRUCTIONS
* and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select Posted to MM-Recipes Digest V3 #305 Date: Wed, 6 Nov 1996 23:46:18 -0500 From: BobbieB1@aol.com
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