aubergine and sesame pate
- Categories
- Vegetarian
- Appetizer
- Snack
- Greek
- Yield
- 2 servings
| Measure | Ingredient |
|---|---|
| ½ medium | Aubergine |
| 1 | Crushed garlic cloves |
| 1½ tablespoon | Tahini |
| Toasted Sesame seeds | |
| Cayenne Pepper | |
| ¼ | Juice of 1 lemon |
| 1 tablespoon | Olive oil |
| Seasoning | |
| Flatleaf Parsley |
GARNISH
1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor.
2. Add the garlic, tahini and lemon juice and process until mixed.
With the motor running, drizzle in the oil to make a smooth paste.
Season to taste.
Transfer to a serving dish, garnish and serve cold with pitta bread.
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