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Eggplant Tahini Pate |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Eggplant Tahini Pate |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 lg Eggplant
1 lg Garlic clove
3 Shallots
1 ts Garam Masala
3 tb Tahini (creamed sesame)
1 Lemon peel, finely grated
3 tb Lemon juice
Salt to taste 2 ts Olive oil
Cayenne pepper Halved lemon slices (opt) Fresh parsley sprig (opt) 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.
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