Aubergine and Sesame Pate
From chefmeow 15 years ago
- 30 minutes to make
- Serves 8
This is an awesome eggplant dip, bursting with so many great flavors. Enjoy
Ingredients
- 1/2 medium aubergine shopping list
- 1 crushed garlic clove shopping list
- 1-1/2 tablespoons tahini shopping list
- 1/4 teaspoon fresh lemon juice shopping list
- 1 tablespoon olive oil shopping list
- toasted sesame seeds shopping list
How to make it
- Preheat oven to 400 then bake aubergine 30 minutes until tender.
- Cool slightly then peel and puree flesh in a blender or food processor.
- Add garlic, tahini and lemon juice then process until mixed.
- With motor running drizzle in oil to make a smooth paste.
- Season to taste then transfer to a serving dish and garnish with sesame seeds.
- Serve chilled with pita bread or toast points.
People Who Like This Dish 6
- yvetted Gaborone, BW
- gecko Cleveland, OH
- captkeen Missoula
- ttaaccoo Buffalo, NY
- jencathen TX
- mystic_river1 Bradenton, Florida
- chefmeow Garland, TX
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The Rating
Reviewed by 3 people-
Yummy! A great idea mixing tahini with eggplant!
jencathen
in loved it
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I truly love it! 5 from me, my friend! Joymarie
mystic_river1
in Bradenton loved it
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