| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Indian |
Appetizers, Spreads, Indian |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
| 1 |
lg |
Garlic clove |
| 3 |
|
Shallots |
| 1 |
ts |
Garam Masala |
| 3 |
tb |
Tahini (creamed sesame) |
| 1 |
|
Lemon peel, finely grated |
| 3 |
tb |
Lemon juice |
|
|
Salt to taste |
| 2 |
ts |
Olive oil |
|
|
Cayenne pepper |
|
|
Halved lemon slices (opt) |
|
|
Fresh parsley sprig (opt) |
|
|
Pita bread, cut in strips |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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