Recipe - Israeli Couscous With Vegetables

1 small Eggplant; (to medium)
2 tablespoon Tahini
2 tablespoon Water
One lemon; juice of
1 teaspoon Minced garlic
Salt to taste

Heat grill or broiler. Prick eggplant with a fork and grill or broil until
skins are charred, about 20 to 25 minutes. When cool enough to handle,
remove skins. In a small bowl, mix together tahini, water, lemon juice,
garlic, and salt. In a food processor or by hand, blend cooked eggplant and
tahini sauce together until smooth.

By "Karen C. Greenlee" greenlee@bellsouth.net on Mar 13, 1999.

Recipe by: Veggie Life, January, 1999

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