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A Basic Tahini And Two Variations

Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1 cup 237mlTahini
1 teaspoon 5mlGarlic
1/2 teaspoon 2.5mlSalt
1/2 cup 118mlLemon juice
1/2 cup 118mlWater
1/4 teaspoon 1.3mlCumin
1/2 cup 73g / 2.6ozChopped parsley
1 1/4 cups 296mlDrained yogurt
1 cup 146g / 5.1ozCauliflower 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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2167 broadcast 07-31-1996) - Downloaded from their Web-Site -


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