Aubergine & Sesame Pate
Yield
2 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | medium |
eggplant
|
*
|
| 1 | each |
garlic cloves
crushed |
|
| 1 ½ | tablespoons |
tahini (sesame paste)
|
|
| 1 | x |
lemon juice
juice of 1 lemon |
*
|
| 1 | tablespoon |
olive oil
|
|
| Garnish | |||
| 1 | x |
sesame seeds
toasted |
*
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | x |
parsley leaves
flatleaf |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | medium |
eggplant
|
*
|
| 1 | each |
garlic cloves
crushed |
|
| 23 | ml |
tahini (sesame paste)
|
|
| 1 | x |
lemon juice
juice of 1 lemon |
*
|
| 15 | ml |
olive oil
|
|
| Garnish | |||
| 1 | x |
sesame seeds
toasted |
*
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | x |
parsley leaves
flatleaf |
*
|
Directions
Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25 to 30 minutes until tender. Cool slightly, then peel and purée the flesh in a blender or processor.
Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste.
Transfer to a serving dish, garnish and serve cold with pitta bread.
