Sesame Seed Salad

Sesame Seed Salad

Ingredients:

1 large eggplant
3 tbsp sesame seed paste
juice and rind of 1 lemon
1 garlic clove, crushed
pinch of paprika
1 tbsp chopped cilantro
salt & pepper
Boston  lettuce leaves

Garnish :
 Strips of pimiento
 lemon wedges
 toasted sesame seeds

Procedure:

1. Cut the eggplant in half, then place in colander and sprinkle
    with salt leave to stand 30 minutes, then   rinse under cold running
    water & drain well  pat dry with paper towels

2.  Place the eggplant halves, ski- side uppermost, on an oiled cookie sheet.
     Cook in a preheated oven, 450 F/230 degree, for 10-15 minutes.
     Remove from the oven and leave to cool

3. Cut the eggplant into cubes and set aside until required. Mix together
     the sesame seed paste, lemon juice and rind , garlic, paprika, & cilantro
     Season with salt and pepper to taste and stir in the eggplant

4. Line a serving dish with lettuce leaves and spoon the eggplant into the center.
   Garnish the salad with pimiento slices, lemon wedges & toasted
    sesame seeds  then serve.