lotus



previous page: Eggplant Spread
  
page up: Last Century Appetizer Recipes
  
next page: Eggplant with Tomato Tapenade

Eggplant Tahini Pate




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Eggplant Tahini Pate

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.

 

Continue to:

Related Recipes:













TOP
previous page: Eggplant Spread
  
page up: Last Century Appetizer Recipes
  
next page: Eggplant with Tomato Tapenade