Eggplant Tahini Pate

60 minutes Prep: 20 minutes Cook: 40 minutes

63 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	large	eggplant
1	large	garlic clove
3	each	shallots
1	teaspoon	garam masala
3	tablespoons	tahini
1	each	lemon zest	finely grated
3	tablespoons	lemon juice
1	x	salt	to taste
2	teaspoons	olive oil
1	x	cayenne pepper
1	slices	lemon	halved, optional
1	x	parsley sprigs	fresh, optional
1	x	pita bread	cut in strips

Directions

Preheat oven to 350 degrees F (175 degrees 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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Nutrition Facts

Serving Size 17g

Amount per Serving

Calories 63 79% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 9mg	0%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	3%
Sugars 0.0g
Protein 1.0g	3%

Vitamin A	1%		Vitamin C	6%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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