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.

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