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EGGPLANT TAHINI PATE
  • 1 large eggplant
  • 1 large garlic clove
  • 3 shallots
  • 1 teaspoon garam masala
  • 3 tablespoon tahini (creamed sesame)
  • 1 lemon peel, finely grated
  • 3 tablespoon lemon juice
  • 1 salt to taste
  • 2 teaspoon olive oil
  • 1 cayenne pepper
  • 1 halved lemon slices (opt)
  • 1 fresh parsley sprig (opt)
  • 1 pita bread, cut in strips
  1. Preheat oven to 350'F. (175'C.). Prick eggplant several times with a fork.

  2. 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.

  3. 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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