Ingredients
- 1 eggplant
- 1 clove garlic
- 60 gr tahini
- 5 ml lemon juice
- 5 gr sesame seeds
- 1 gr black pepper
- 1 gr parsley (finely chopped fresh)
- 1 gr cumin (ground)
* and cut into 1 cm 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 those with firm skin free of soft spots. ~ store sesame seeds in cool, dark place in refrigerator.
