Eggplant Tahini Pate

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Eggplant Tahini Pate

appetizers, indian, spreads

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

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.