Eggplant Tahini Pate
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 1 | large |
garlic cloves
|
*
|
| 3 | each |
shallots
|
*
|
| 1 | teaspoon |
garam masala
|
*
|
| 3 | tablespoons |
tahini (sesame paste)
|
|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 1 | large |
garlic cloves
|
*
|
| 3 | each |
shallots
|
*
|
| 5 | ml |
garam masala
|
*
|
| 45 | ml |
tahini (sesame paste)
|
|
| 1 | each |
lemon zest
finely grated |
*
|
| 45 | ml |
lemon juice
|
|
| 1 | x |
salt
to taste |
*
|
| 1E+1 | ml |
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℉ (180℃) F (175 degrees C.).
Prick eggplant several times with a fork.
Bake eggplant in preheated oven 30 to 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.
