Baba Ghannouj
- Med Eggplant, peeled *
- 1/4 c Tahini
- 1 tb Lemon juice
- Clove garlic
- 1/4 ts Black Pepper
- 1 ds Ground Cumin
- 2 tb Sesame seeds
- 2 tb 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
Posted to MM-Recipes Digest V3 #305
Date: Wed, 6 Nov 1996 23:46:18 -0500
From: BobbieB1@aol.com
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
Posted to MM-Recipes Digest V3 #305
Date: Wed, 6 Nov 1996 23:46:18 -0500
From: BobbieB1@aol.com
