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Eggplant Tahini Pate

 

77

Yield

6

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 6379% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 6%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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