INGREDIENTS
2
small to medium eggplants (about 3 pounds)
2 tbsp
tahini
1 tbsp
fresh lemon juice
1 tsp
McCormick Minced Garlic
1/2 tsp
McCormick Ground Cumin
1/2 tsp
McCormick Smoked Paprika
3 tbsp
olive oil, divided
Salt and McCormick Ground Black Pepper,
2 tbsp
chopped fresh parsley
McCormick Toasted Sesame Seeds for garnish