Title: Baba Ghannouj
Categories: Appetizer
Yield: 6 Servings
| | | Med Eggplant * |
| 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 |
* Peeled and cut into 1/2" cubes (about 3 cups)
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Steam eggplant until tender, about 8 minutes. 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 those with firm
skin free of soft spots. Store sesame seeds in cool, dark place in
refrigerator.