Recipe - Grilled Eggplant Slices With Cumin Melted Cheese And Salsa

1 Eggplant; cut or sliced up
One half cup Tahini
2 Garlic cloves; chopped
One half Lemon; Juiced; or to taste
One fourth teaspoon Cumin; or to taste
3 tablespoon Water; about
Salt and cayenne pepper; to
taste
1 Tartsweet firm plum OR 1/2
pomegranate
One fourth cup Fresh mint leaves OR half
mint and half cilantro

Grill the eggplant until lightly charred and tender, then transfer to a
platter.

Mix together the tahini, garlic, lemon juice, cumin and water. Season with
salt and cayenne pepper. Drizzle this onto the eggplant and garnish with
minced tart plums or pomegranate seeds, and chopped herbs.

[Serves 4. PER SERVING: 215 calories, 7 g protein, 14 g carbohydrate, 17 g
fat (2 g saturated), 0 mg cholesterol, 17 mg sodium, 6 g fiber.]

Notes: SF Chronicle 5/13/98

Recipe by: Grilling by Marlena Spieler

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 14,
1998