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Baba Ghannouj

1 med. eggplant, peeled and cut into 1/2" cubes (about 3 cups)
1/4 tsp. black pepper
1/4 cup tahini
1 tsp. ground cumin
1 tablespoon lemon juice
2 tablespoons sesame seeds
1 clove garlic
2 tablespoons finely chopped fresh parsley
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.