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Ingredients: -1 med eggplant, peeled * 1/4 ts black pepper 1/4 Cup(s) tahini 1 ds ground cumin 1 Tablespoon(s) lemon juice 2 tb sesame seeds -1 clove garlic 2 tb finely chopped fresh parsley Directions: * and cut into 1/2 inch 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
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