Quick Baba Ghanouj - cooking recipe

Ingredients

1 large eggplant, pared and cut into 2-inch cubes
1 c. Tahini sauce
salt and pepper to taste
2 Tbsp. chopped parsley

Preparation

Salt cubed eggplant and let it rest for about 10 minutes to remove bitter juice.
Place in pan; cover with water and bring to a rapid boil.
Cook for about 10 minutes until soft.
Drain. Combine eggplant with Tahini sauce.
Add seasoning.
Garnish with parsley.