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Baba Ghannoujh


1 Med 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 tsp Black Pepper
1 ds Ground Cumin
2 tablespoon Sesame seeds
2 tablespoon Finely chopped fresh Parsley

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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.