Baba Ganoush - 3

Cuisine: Mediterranean
Type: Vegetables
Courses: Dips and Spreads, Starters and appetizers
Serves: 6 people

Recipe Ingredients

1 tablespoon		Eggplant - peeled * (medium)
1/4 cup		Tahini
1 tablespoon		Lemon juice
1 x		Garlic
1/4 teaspoon		Black pepper
1 x		Ground cumin
2 tablespoons		Sesame seeds
2 tablespoons		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.

Source:
Prodigy Food and Wine Board

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