Recipe - Taheeni (Lebanese Cocktail Dip)

1 cup Cooked, mashed, eggplant
3 tablespoon Lemon jucie
3 tablespoon Olive oil
1 lg Clove garlic
1 teaspoon Salt
1 tablespoon Sesame seeds
2 tablespoon Finely chopped parsley

Into blender put eggplant, lemon juice, olive oil, garlic and salt. Blend
on high speed for one minute or until creamy, stopping to stir down if
necessary. Pour into serving bowl and sprinkle top with the sesame seeds
and parsley. Chill and serve with raw vegetables, leaves of romaine
lettuce, or crackers. From: "A Treasury Of Great Recipes" by Mary and
Vincent Price.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini