* and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes.

Place cooked eggplant in food processor. Add tahini (sesame paste), lemon juice, and garlic. Puree.

Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups.

Hints: - smaller eggplants have thinner peels and a sweeter flavor. Select