Eggplant Tahini Pate
appetizers, indian, spreads
1 large eggplant
1 large garlic clove
3 shallots
1 teaspoon garam masala
3 tablespoon tahini (creamed sesame)
1 lemon peel, finely grated
3 tablespoon lemon juice
1 salt to taste
2 teaspoon olive oil
1 cayenne pepper
1 halved lemon slices (opt)
1 fresh parsley sprig (opt)
1 pita bread, cut in strips
Preheat oven to 350'F. (175'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.
Yield: 6 servings