* 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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“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”
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