Eggplant Tahini Pate
Author: Kitchens
  • salt, to taste
  • 2 teaspoons olive oil
  • Cayenne pepper
  • halved lemon slices (optional)
  • fresh parsley sprig (optional)
  • pita bread, cut in strips
  • large eggplant
  • 1 large garlic clove
  • 3 shallots
  • 1 teaspoon Garam Masala
  • 3 Tablespoons tahini (creamed sesame)
  • lemon peel, finely grated
  • 3 Tablespoons lemon juice
  1. Preheat oven to 350?F. (175?C.). Prick eggplant several times with a fork.
  2. 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.
  3. Season with salt. Spoon mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper.
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