Baba Ghannouj

Course : Vegetables
Serves: 6
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1 medium eggplant peeled and cut into 1/2 inch 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 / Directions:

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.

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