Recipe - A Basic Tahini And Two Variations

1 cup Tahini
1 teaspoon Garlic
One half teaspoon Salt
One half cup Lemon juice
One half cup Water
One fourth teaspoon Cumin
One half cup Chopped parsley
1 One fourth cup Drained yogurt
1 cup Cauliflower florets;
blanched til tender
And cooled
3 Radishes; thinly cut or sliced up
3 Long strips Eggplant;
roasted
4 Italian Roma tomato halves;
roasted
Zucchini slices; roasted

In a food processor, blend the tahini, garlic, salt, and lemon juice until
the mixture thickens and lightens. Add the water and cumin and blend until
smooth. Divide this sauce into two bowls, (about 1 cup each).

To one of the bowls add the chopped parsley. To the other bowl, add the
yogurt.

Place the florets on a dinner plate and top with the parsley tahini.
Sprinkle the top with radishes.

Serve the roasted vegetables drizzled with the yogurt tahini.

This recipe yields ? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2167 broadcast 07311996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

09011996

Recipe by: Emeril Lagasse Adapted from Paula Wolfert

Converted by MM_Buster v2.0l.

Posted to MMRecipes Digest by Alan Hewitt alan@atoc.demon.co.uk on Nov
12, 1998