See below ingredients and instructions of the recipe
1 md Eggplant 5 tb Fresh lemon juice
3/4 c Tahini (sesame paste) 1/2 ts Cumin
4 Cloves garlic, peeled Paprika
1 ts Salt Finely chopped parsley
Puncture eggplant with knife and place in baking dish. Broil 4 inches
from flame for 20 minutes. Turn occasionally. Remove and allow to
cool. Peel off skin.
In blender or food processor, blend tahini, garlic, salt and lemon
juice until smooth. Add eggplant and cumin and blend again. Place in
serving bowl and sprinkle lightly with paprika. Garnish with parsley.
*From "Quick Bytes: Computer Lover's Cookbook" by Diane Pfeifer*
~Typed for you by Michelle Bruce
Submitted By MICHELLE BRUCE On 05-13-95