Updated On: Sep 11 2013 05:06:57 AM CDT
This Middle Eastern purée is usually garnished with pomegranate seeds, chopped fresh mint, or minced pistachios. Use it as a spread or dip for pita bread or Middle Eastern flat bread.
1 medium eggplant, peeled and cut into ½-inch cubes (about 3 cups)
¼ cup tahini
1 tablespoon fresh lemon juice
2 cloves garlic, minced
2 tablespoons toasted sesame seeds
2 tablespoons minced fresh flat-leaf parsley
½ teaspoon freshly ground pepper, or to taste
¼ teaspoon ground cumin seed
Dash of salt, or to taste
Put the eggplant into a large microwave-proof dish; add about ¼ cup water. Cover and microwave on high until softened, about 7 minutes; drain well. (Or cook the eggplant in a stovetop steamer.)
Process the cooked eggplant, tahini, lemon juice, and garlic into a food processor until smooth. Stir in the remaining ingredients. Taste and adjust the seasoning.
Serve warm or chill.
This mixture will keep for up to 3 days in a tightly covered container in the refrigerator.
Liberty High School students dismissed following lock down
23 students taken to hospital from school bus crash on Route 222
Amber Alert cancelled for child abducted from Cumru home
Large fish washes ashore along Delaware River
Thirsty intruder wearing pajama pants leads police on chase
Man slapped with $43,000 water bill
Police: Lifepath administrator stole thousands from non-profit
Property owners say they can’t afford city-ordered sidewalks
Wawa celebrates 50 years with free coffee for customers
Lehigh official: Fraternity suspended over alleged 'racist' vandalism