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| Home -> [Appetizers, Central Asian, Eggplant, Indian, Terrines / Mousses & Pates, Vegetables] -> [Eggplant tahini pate Recipe] |
Eggplant tahini pate
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Central Asian, Eggplant, Indian, Terrines / Mousses & Pates, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| large | Eggplant | | 1
| large | Garlic clove | | 3
| | Shallots | | 1
| tsp | Garam Masala | | 3
| tbsp | Tahini (creamed sesame) | | 1
| | Lemon peel, finely grated | | 3
| tbsp | Lemon juice | | | Salt to taste | | 2
| tsp | Olive oil | | | Cayenne pepper | | | Halved lemon slices (opt) | | | Fresh parsley sprig (opt) | | | Pita bread, cut in strips |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | (175"c).. | | 3 | Prick eggplant several times with a fork. | | 4 | Bake eggplant in preheated oven 30-40 minutes or until softened and skin has turned dark brown. | | 5 | Cool, trim ends and peel eggplant. | | 6 | Process flesh in a blender or food processor with garlic, shallots, garam masala, tahini, lemon peel and juice until smooth and evenly combined. | | 7 | Season with salt. | | 8 | Spoon mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper. | | 9 | Garnish with lemon slices and parsley sprig, if desired, and serve with pita bread |
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