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.
Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.
Sources say shooter cleared in Columbia homicide
Witness says he knows who suspects are in alleged Texas Ave. homicide
69-year-old arrested for stabbing son-in-law near Columbia
Missouri executes inmate for 1993 farm slaying
Police look for Break Time thief
Columbia man picked up for April 5th shooting
Man suffers life-threatening injuries after I-70 crash
Police investigate home invasion in Columbia
Report: Tim Floyd is latest Mizzou target