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Eggplant Tahini Pate

Ingredients
 

1 large eggplant
1 large garlic clove
3 shallots
1 tsp garam masala
3 tbsp tahini (creamed sesame)
1 lemon peel, finely grated
3 tbsp lemon juice
1 salt to taste
2 tsp olive oil
1 cayenne pepper
1 halved lemon slices (opt)
1 fresh parsley sprig (opt)
1 pita bread, cut in strips




 
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Preparation
 
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.

 

 
Servings: 6

 

 

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