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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
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- 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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