1 large eggplant
1 large garlic clove
3 shallots
1 teaspoon Garam Masala
3 tablespoons tahini (creamed sesame)
1 lemon peel, finely grated
3 tablespoons lemon juice
salt to taste
2 teaspoons olive oil
cayenne pepper
halved lemon slices (optional)
fresh parsley sprig (optional)
pita bread cut in strips
Servings: 6
1. 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.
2. 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.
3. 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
1 large garlic clove
3 shallots
1 teaspoon Garam Masala
3 tablespoons tahini (creamed sesame)
1 lemon peel, finely grated
3 tablespoons lemon juice
salt to taste
2 teaspoons olive oil
cayenne pepper
halved lemon slices (optional)
fresh parsley sprig (optional)
pita bread cut in strips
Servings: 6
1. 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.
2. 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.
3. 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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