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Eggplant Tahini Pate

Submitted by massmnky

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

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

Comments

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Nutrition Facts

Serving Size 17g (0.6 oz)

Amount per Serving

Calories 63 79% 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?

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