Eggplant tahini pate
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| 1 | large | Garlic clove |
| 3 | Shallots | |
| 1 | teaspoon | Garam Masala |
| 3 | tablespoons | Tahini (creamed sesame) |
| 1 | Lemon peel, finely grated | |
| 3 | tablespoons | Lemon juice |
| Salt to taste | ||
| 2 | teaspoons | Olive oil |
| Cayenne pepper | ||
| Halved lemon slices (opt) | ||
| Fresh parsley sprig (opt) | ||
| Pita bread, cut in strips | ||
Directions
Preheat oven to 350'F. (175'C.). Prick eggplant several times with a fork.
Bake eggplant in preheated oven 30-40 minutes or until softened and skin has turned dark brown. Cool, trim ends and peel eggplant.
Process flesh in a blender or food processor with garlic, shallots, Garam Masala, tahini, lemon peel and juice until smooth and evenly combined.
Season with salt. Spoon mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper. Garnish with lemon slices and parsley sprig, if desired, and serve with pita bread.