Title: Baba Ghannouj
Yield: 6 servings
1 x Med Eggplant, peeled and cut into 1/2" cubes (about 3 cups)
1/4 c Tahini
1 T Lemon juice
1 x Clove garlic
1/4 t Black Pepper
1 ds Ground Cumin
2 T Sesame seeds
2 T Finely chopped fresh Parsley
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.
- 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.