Baba Ghannoujappetizers, vegetables 1 single med eggplant, peeled * 1/4 cup tahini 1 tablespoon lemon juice 1 single clove garlic 1/4 teaspoon black pepper 1 dash ground cumin 2 tablespoon sesame seeds 2 tablespoon 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. |
