Baba ghannouj
6 servings
Ingredients
| Quantity | 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 |
Directions
* 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