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Aubergine Tahini Pate
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Features
Served as spread, suitable for vegetarians
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Ingredients (Click here for measurement conversion)
1 large Aubergine
1 large Garlic clove
3 Shallots
1 teaspoon Garam Masala
3 Tablespoons Tahini
1 Lemon peel, finely grated
3 Tablespoons Lemon juice
Salt to taste
2 teaspoons Olive oil
Cayenne pepper to taste
Halved lemon slices (optional)
Fresh parsley sprig (optional)
Pitta bread, cut in strips
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Method
Preheat oven to 350 ° F (175 ° C).
Prick aubergine several times with a fork.
Bake aubergine in preheated oven for 30-40 minutes or until softened and skin has turned dark brown.
Let it cool down, trim ends and peel aubergine.
Process the cooked 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 pitta bread.
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Disclaimer: e4Eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
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