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.



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