Title: Taheeni (Lebanese Cocktail Dip)
Categories: Appetizer
Yield: 4 Servings
| 1 | c | Cooked, mashed, eggplant |
| 3 | tb | Lemon jucie |
| 3 | tb | Olive oil |
| 1 | lg | Clove garlic |
| 1 | ts | Salt |
| 1 | tb | Sesame seeds |
| 2 | tb | Finely chopped parsley |
Into blender put eggplant, lemon juice, olive oil, garlic and salt. Blend
on high speed for one minute or until creamy, stopping to stir down if
necessary. Pour into serving bowl and sprinkle top with the sesame seeds
and parsley. Chill and serve with raw vegetables, leaves of romaine
lettuce, or crackers. From: "A Treasury Of Great Recipes" by Mary and
Vincent Price.