Eggplant Tahini Pate

Categories: appetizer, pate

Servings: 6

      1 lg Eggplant                                 Salt to taste
      1 lg Garlic clove                        2 ts Olive oil
      3    Shallots                                 Cayenne pepper
      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.

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