Recipe(tried): Eggplant Tahini Pat

Eggplant Tahini Pate
Serves: 6

1 lg Eggplant
1 lg Garlic clove
3 Shallots
1 ts Garam Masala (look for it at oriental or Indian stores)
3 tb Tahini (creamed sesame- available at gourmet section of the supermarket)
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

Preheat oven to 350'F. 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.