Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant -- peeled and cut
                        into 1/2" cubes -- (about 3 cups)
     1/4  cup           tahini
   1      tablespoon    lemon juice
   1      clove         garlic
     1/4  tablespoon    black pepper
   1      dash          ground cumin
   2      tablespoons   sesame seeds
   2      tablespoons   finely chopped fresh parsley

Preparation:

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.