Grill the eggplant whole poked with a fork for 25 minutes or until the outside is nice and crisp. Mix the eggplant, garlic, tahini, lemon juice and parsley in a food processor. Toss in the cumin and slowly add the olive oil while blending everything together.
Serving
Suggestions
Use as a dip for chips, pita, in sandwiches, etc.
Originally Submitted
12/29/2007
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