1 medium eggplant, peeled, cut into 1/2" cubes (3 cups)
1/4 cup tahini
1 tablespoon lemon juice
1 clove garlic
1/4 teaspoon black pepper
dash of ground cumin
2 tablespoons sesame seeds
2 tablespoons finely chopped fresh parsley
Servings: 6
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.
Yield: 2 cups
Notes: 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.
1/4 cup tahini
1 tablespoon lemon juice
1 clove garlic
1/4 teaspoon black pepper
dash of ground cumin
2 tablespoons sesame seeds
2 tablespoons finely chopped fresh parsley
Servings: 6
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.
Yield: 2 cups
Notes: 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.
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