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Title: Eggplant Tahini Pate
Categories: Appetizer Greek
Yield: 6 Servings
1 | lg | Eggplant |
1 | lg | Garlic clove |
3 | Shallots | |
1 | ts | Garam Masala |
3 | tb | Tahini (creamed sesame) |
1 | Lemon peel, finely grated | |
3 | tb | Lemon juice |
Salt to taste | ||
2 | ts | Olive 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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