Baba Ghannouj

1 x Med Eggplant, peeled *

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

* 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 those
with firm skin free of soft spots.
~ store sesame seeds in cool,
dark place in refrigerator.