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Features for "Aubergine Tahini Pate"
Served as spread, suitable for vegetarians
Ingredients for "Aubergine Tahini Pate" (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
Method for "Aubergine Tahini Pate"
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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