Title: Taheeni (lebanese cocktail dip)
 Categories: Appetizers
      Yield: 4 Servings
 
      1 c  Cooked, mashed, eggplant
      3 tb Lemon jucie
      3 tb Olive oil
      1 lg Clove garlic
      1 ts Salt
      1 tb Sesame seeds
      2 tb 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.