Eggplant Tahini Pate

Title:
Eggplant Tahini Pate

Yield:
6 Servings

Categories:
Appetizers,
Spreads,
Indian




Ingredients:





     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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini