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Title: Eggplant Tahini Pate
Categories: Appetizer Greek
Yield: 6 Servings

1lgEggplant
1lgGarlic clove
3 Shallots
1tsGaram Masala
3tbTahini (creamed sesame)
1 Lemon peel, finely grated
3tbLemon juice
  Salt to taste
2tsOlive oil
  Cayenne pepper
  Halved lemon slices (opt)
  Fresh parsley sprig (opt)
  Pita bread, cut in strips

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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