Categories: Appetizers, Vegetables, Mideast 
      Yield: 6 servings 
  
      1 x  Med Eggplant, peeled  *           1/4 ts Black Pepper 
    1/4 c  Tahini                              1 ds Ground Cumin 
      1 tb Lemon juice                         2 tb Sesame seeds 
      1 x  Clove garlic                        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