A Basic Tahini And Two Variations

Recipe Ingredients

1 cup	237ml	Tahini
1 teaspoon	5ml	Garlic
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Lemon juice
1/2 cup	118ml	Water
1/4 teaspoon	1.3ml	Cumin
1/2 cup	73g / 2.6oz	Chopped parsley
1 1/4 cups	296ml	Drained yogurt
1 cup	146g / 5.1oz	Cauliflower florets - blanched til tender And cooled
3		Radishes - thinly sliced
3		Eggplant - roasted
4		Italian Roma tomato halves - roasted
		Zucchini slices - roasted

Recipe Instructions

In a food processor, blend the tahini, garlic, salt, and lemon juice until the mixture thickens and lightens. Add the water and cumin and blend until smooth. Divide this sauce into two bowls, (about 1 cup each).

To one of the bowls add the chopped parsley. To the other bowl, add the yogurt.

Place the florets on a dinner plate and top with the parsley tahini. Sprinkle the top with radishes.

Serve the roasted vegetables drizzled with the yogurt tahini.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2167 broadcast 07-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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