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Baba Ghannouj

appetizers, ethnic

1 single med eggplant, peeled *
1/4 cup tahini
1 tablespoon lemon juice
1 single clove garlic
1/4 teaspoon black pepper
1 dash ground cumin
2 tablespoon sesame seeds
2 tablespoon finely chopped fresh parsley

* and cut into 1/2" 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

Yield: 6 servings

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