Eggplant Tahini Pate

1 large eggplant
1 large garlic clove
3 shallots
1 tablespoon 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

Preheat oven to 350'F.

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.

Click Here to Comment on This Recipe

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search