Eggplant Tahini Pate

Recipe Ingredients

1		Eggplant (large)
1		Garlic clove (large)
3		Shallots
1 teaspoon	5ml	Garam masala
3 tablespoons	45ml	Tahini - (creamed sesame)
1		Lemon peel - finely grated
3 tablespoons	45ml	Lemon juice
		Salt to taste
2 teaspoons	10ml	Olive oil
		Cayenne pepper
		Halved lemon slices - (opt)
		Fresh parsley sprig - (opt)
		Pita bread - cut in strips

Recipe Instructions

Preheat oven to 350F (175C.). 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.

Source:
The New McDougall Cookbook

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