RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Eggplant spread, Indian Style - pareve
Yield: 6 servings 1 lg Eggplant Salt to taste, Ceyenne Pepper 1 lg Garlic clove 2 ts Olive oil 3 Shallots 1 ts Garam Masala Halved lemon slices (opt) 3 tb Tahini (creamed sesame) Fresh parsley sprig (opt) 1 Lemon peel, finely grated Pita bread, cut in strips 3 tb Lemon juice 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.
