Curried Eggplant Tahini Pate - 2 pts, Carbs 8g; Fiber 3g

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* Exported from MasterCook *

 

Curried Eggplant Tahini Pate - 2 pts, Carbs 8g; Fiber 3g

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : LowCal (less than 300) LowerCarbs

Spicy Vegan

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant

1 large garlic clove

3 shallots

1 teaspoon Garam Masala -- or curry powder

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 -- (optional)

fresh parsley sprig -- (optional)

pita bread cut in strips

 

Preheat oven to 350F (175C.). 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.

 

Serves 6

 

ChupaNote: used 3 cloves garlic, 1/4 teaspoon red pepper flakes, 3 teaspoons

olive oil..

 

Description:

" 2 pts "

Source:

" Unknown "

S(Formatted by Chupa Babi):

" 02.17.08 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 86 Calories; 6g Fat (55.0% calories from

fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 12mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 492 5243 0 0 0 0 0 0 0 0

 

 

 

 

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