Instructions: Hewitt, for a tahini recipe (see separate posting), I found this interesting- looking recipe for a vegetarian, low-fat appetizer.

Place onion rings and celery in a colander over boiling water. (Or use a steamer.) Cover and steam for 5 minutes.

Add the eggplant and steam till tender, but not mushy. Put vegetables in a bowl to cool.

Combine remaining ingredients and stir into the cooled vegetables. Chill well. Serve on slices of pumpernickel.

Yield: 6 servings

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