Eggplant Tahini Pate

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Vegetarian Eggplant Tahini Pate

 

1 large eggplant

1 large garlic clove

3 shallots

1 tsp. garam masala

3 tbsps. tahini (creamed sesame)

1 lemon peel, finely grated

3 tbsps. lemon juice

1 salt to taste

2 tsps. olive oil

1 cayenne pepper

1 halved lemon slices (opt)

1 fresh parsley sprig (opt)

1 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.

Makes 4 servings.