Especially goodmade with the FRESH tahini from The Spice Way spice store, in Encinitas, CA. Tahini ground on the premises!
Kitty’s Tahini with Grilled Eggplant and Sun-Dried Tomatoes
with a Moroccan twist
Makes about 1 cup
1/3 cup tahini
1/4 to 1/3 cup lemon juice (or to taste)
1/4 cup cold water (or to taste)
1 garlic clove, minced
1 teaspoon paprika
1/2 teaspoon salt
3 slices grilled eggplant
3 halves sun-dried tomatoes
2 teaspoons ground cumin
In a small bowl, combine tahini with lemon juice. Stir until well blended. Add water and garlic. Stir briskly until smooth. Add remaining lemon juice if needed, and a little extra water if sauce is too thick.
Transfer to a food processor and blend with the grilled eggplant and the tomatoes until fairly smooth. Add cumin. Serve at room temperature with pita chips.
copyright Kitty Morse 2015