From: The New Laurel's Kitchen
by Laurel Robertson,
Carol Flinders, and
Published by Ten Speed Press, Berkeley, CA
Peel and mash a baked eggplant,
add a few tablespoons tahini,
a minced garlic clove,
and the juice of half a lemon;
salt to taste;
let stand half an hour, at least.
Just before serving over a bed of sprouted greens
(alfalfa, clover, fenugreek, sunflower greens,
snow pea shoots, a little radish or mustard)
sprinkle with a few drops of olive oil and
dashes of ground cumin.