1 medium Eggplant, peeled and cut into 1/2 inch cubes (about 3 cups)
1/4 cup Tahini
1 tablespoon Lemon juice
1 Clove garlic
1/4 teaspoon Black Pepper
1 dash Ground Cumin
2 tablespoons Sesame seeds
2 tablespoons 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.
HINTS:
~ 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.