Baba ghannouj

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

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