Yield: 6 servings
Measure | Ingredient |
---|---|
1 x | Med Eggplant, peeled * |
¼ cup | Tahini |
1 tablespoon | Lemon juice |
1 x | Clove garlic |
¼ teaspoon | Black Pepper |
1 dash | Ground Cumin |
2 tablespoons | Sesame seeds |
2 tablespoons | Finely chopped fresh Parsley |
* and cut into ½" cubes (about 3 cups) 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